2. Cut fresh cauliflower into small flowers.
3. Put the cut cauliflower into the pot, pour it into clear water, add 2g salt and wash it for a while. If you have enough time, you can soak the whole cauliflower in light salt water for 10 minute, which can remove bugs and impurities and make it safer to eat.
4. Wash the cauliflower once, and then remove and control the moisture.
5. Cut a few pieces of garlic into garlic slices and cut some red peppers according to your own taste. Pepper should be soaked in water for a while, and it is not easy to fry after soaking.
6. Heat the wok and pour in the appropriate amount of vegetable oil. When the oil surface smokes, add garlic slices, pepper and red pepper and stir-fry until fragrant.
7. Stir-fry the cauliflower for about 2 minutes. Stir-fry cauliflower directly without flooding, which makes it more crisp and crisp, and cauliflower can absorb the fragrance of auxiliary materials more easily.
8. Stir-fry cauliflower until it is slightly soft, add 1g white sugar to refresh, 1g salt to taste, and then pour 5g steamed fish and soy sauce.
9. Stir-fry the seasoning quickly and evenly, then pour a little sesame oil before taking out the pot to enhance the fragrance and brighten it, and stir-fry it evenly before taking out the pot.