1. Cook the bacon and slice it; decompose the cauliflower into the size of an adult’s thumb, wash it and blanch it in boiling water for 2-3 minutes (it is best to add salt to the water, firstly to maintain the color of the cauliflower, and secondly to facilitate adhesion) salty); cut the green onions into "horse ears" shape, wash the pea shoots, add refined salt and MSG to the water soybean flour and mix well with the juice;

2. Heat the lard (or salad oil) until cooked, first Stir-fry the bacon for a while, add stock and cauliflower and cook until the flavor is absorbed. Add pea sprouts and juice in order before serving, and the dish is ready.