Ingredients: 400g of cauliflower, 0/00g of pork belly/kloc-0, a few millet peppers, 3 green garlic seedlings, 3 slices of Pixian bean paste 1 tablespoon, 3 slices of ginger, 3 cloves of garlic, a few pieces of pepper and a little sugar.

Steps:

1, cauliflower is broken into small petals, soaked in light salt water 10 minutes and then taken out for later use. Soaking in light salt water is to make cauliflower clean.

2. Prepare fat pork belly, green garlic seedlings and millet spicy. If you can't eat too spicy, you can reduce the amount of pepper or not add pepper according to your personal taste. Pork belly is better to be fatter.

3. Blanch the washed cauliflower in boiling water for 1 min, then remove it and control the water for later use.

4. Put the sliced pork belly in the cold pot, and slowly practice the fat in the fat with a small fire. Until each piece of pork belly turns slightly brown, it is advisable to tilt the edge. In this way, all the fat in the fat is trained, and the dishes will be more fragrant when the fat is integrated into the dishes. The pork belly with the fat is also delicious and not greasy.

5, then add Pixian bean paste, ginger, garlic slices and pepper, and the fragrance of spices is small and hot.

6. Then stir-fry the cauliflower, because the cauliflower has been blanched, so it doesn't need to be fried for a long time here.

7. Add chopped green garlic sprouts and peppers before taking out the pot, add a little white sugar to taste, and replace monosodium glutamate with white sugar to refresh.