A fresh cauliflower is about 300g, the surface of which is cleaned and cut into small pieces. Add a tablespoon of salt into the water, soak the cauliflower for about 15 minutes, then take it out and put it in a basket. About 35g of garlic, washed, peeled, cut into small pieces, add appropriate amount of water to the standby wok, pour in the washed cauliflower, and blanch again. After the oil temperature in the wok is heated, first pour the minced garlic into the wok and stir fry. When the garlic is fragrant, then pour the blanched cauliflower. In the process of frying, according to personal taste, add a proper amount (about 6 grams) of edible salt and fry together, which is more delicious. A fresh cauliflower is about 300g, the surface of which is cleaned and cut into small pieces. Add a tablespoon of salt into the water, soak the cauliflower for about 15 minutes, then take it out and put it in a basket. About 35 grams of garlic, clean, remove the epidermis and cut into small pieces for later use. Add a proper amount of water to the wok, pour in the washed cauliflower, blanch it and scoop it into the plate again. After the oil temperature in the wok is heated, first pour the minced garlic into the wok and stir fry. When the garlic is fragrant, then pour the blanched cauliflower. In the process of frying, according to personal taste, add a proper amount (about 6 grams) of edible salt and fry together, which is more delicious. Because cauliflower is basically cooked after blanching, it will be fried faster. When the salt is evenly mixed, it can be served. You can add a proper amount of Chili sauce according to your personal hobbies.