Health benefits
Pork belly: moisturizes dryness
Doubanjiang: maintains healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Cauliflower ( 250g ) | Pork belly ( 150g ) |
Green chili pepper ( 2 pcs ) | Millet pepper ( 2 pcs ) |
Scallions ( appropriate amount ) | Garlic ( 3 cloves ) |
Doubanjiang ( 1 spoon ) | Cooking wine ( 1 spoon ) |
Raw Smoke ( 1 spoon ) | five-spice powder ( appropriate amount ) |
Table salt ( appropriate amount ) | White sugar ( appropriate amount ) |
How to make dry pot cauliflower
1. Wash and tear the cauliflower into small florets, boil water in a pot, add a little salt and cooking oil and blanch for 2 minutes.
2. Cut a piece of pork belly into thin slices.
3.Two peppers, 2 millet peppers cut into circles.
4. Cut a few green onions into small sections.
5.Two slices of garlic.
6. Heat the cold oil in the pan, add the pork belly and stir-fry until fragrant.
7.Add onion and garlic will burst into aroma.
8.Add the peppers and stir-fry until cooked.
9.Add the blanched cauliflower and stir-fry evenly.
10.Add a spoonful of bean paste, a spoonful of light soy sauce, an appropriate amount of salt and five-spice powder, a little Stir the sugar evenly.
Tips
The cauliflower made this way is salty, fresh and delicious.It goes well with rice and looks good.Pay attention to the time when blanching cauliflower.If you cook it for too long, it will be too soft and affect the taste.
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