Ingredients: half cauliflower, a little pepper, 4 slices of ginger, proper amount of cooking oil, cooking wine 1 spoon, 80g of pork belly, 5 millet peppers, 3 green peppers, 2 garlic, soy sauce 1/2 spoons, fine sugar 1/3 spoons, and bean paste/kloc.

1, blanch the pork belly in the water first: rinse the pork belly clean, first pour a proper amount of water into the wok, put the meat in the wok, add 1 tbsp cooking wine, a little pepper and 2 slices of ginger, and take it out after boiling.

2. Break loose cauliflower and rinse cauliflower and pepper with clear water.

3. Slice garlic, cut garlic seedlings into sections, cut garlic into petals, obliquely cut green peppers, and cut small peppers.

4. Drain the cauliflower and continue to cut it with a knife.

5, blanched pork belly slices.

6, fire, pour the right amount of cooking oil into the wok, when the oil is burned to 30% heat, add pork belly until the pork belly bursts with oil and the meat color turns white.

7. Add ginger slices, garlic and pepper to saute, then add a tablespoon of bean paste.

8. Continue to stir fry evenly with a spatula.

9. Add a little soy sauce and stir fry.

10, add fine sugar to refresh.

1 1, add chicken essence to taste and stir well.

12. Finally, add garlic sprouts and stir-fry for a few times.

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