2, take 1 piece of lean meat, clean it and put it on a plate.
3. Cut the lean meat into thin slices and place it in a plate.
4. Take 3~4 green peppers, clean them, remove the roots and seeds, and then cut them into thin julienne strips and put them on the plate.
5, break the cauliflower into small pieces, cleaned, fished up and drained, put on a plate and spare.
6, wash the pan, light the fire, add about 5ml of oil in the pan, turn the fire to high.
7, and so the oil in the pan burned to 60% hot, pour the plate ready lean meat into the pan, stir fry a few times, in the lean meat when the color changes.
8, add 1 tablespoon of soy sauce to the pan.
9. Then, add about 50ml of water to the pan and turn the heat to high.
10: While the water in the pot is boiling, pour the prepared peppers and cauliflower from the plate into the pot and cover the lid. Continue to heat.
11: When the cauliflower in the pan is able to be cut off with a spatula, add 1 tbsp of Nande to the pan and stir-fry a few times to mix the Nande and the vegetables well.
12: Add 1/3 tsp salt to the pan and stir-fry a few times to mix the salt with the vegetables.
13: Serve and transfer to a plate.