First of all, I want to make it clear that the cauliflower in the dry pot doesn't need to be blanched before cooking.

The reason is later. Let's start with cauliflower. Cauliflower is called "cauliflower" here, "cauliflower" in some places and "cauliflower" in Cantonese.

Let's call it cauliflower for convenience!

Broccoli is a kind of healthy vegetable with rich nutrition, and the fourth among the top ten healthy foods recommended by Time magazine in the United States is broccoli. The American Center for Public Interest Science lists cauliflower as one of the top ten excellent foods. Ancient westerners also praised cauliflower as "a godsend medicine" and "a doctor for the poor"!

Dry-pan dishes are actually dry-fried dishes, so when cooking, they are fried directly without adding water.

Then let's talk about the simplest method:

1, preparation materials: cauliflower, pork belly with skin, ginger, onion, salt, soy sauce, etc.

2. Mash cauliflower into small pieces, wash and dry; Sliced pork belly with skin is marinated in a small amount of soy sauce for a while; Slice onion and ginger.

3, the wok is hot, put the oil, put the pork belly first, and fry the oil.

2, add onion ginger, stir fry.

3, add cauliflower, stir-fry until cauliflower Microsoft, change color.

7. Add the right amount of salt and other seasonings, stir well, and you can get out of the pot.

Matters needing attention

1, preferably organic cauliflower is more delicious.

2, dried cauliflower should put meat, it is best to choose pork belly with skin; Don't put meat when frying, but put more oil.

3, other peppers, coriander, minced garlic, and even Laoganma can be put, depending on personal taste.