Health benefits
Pork belly: nourish yin
Doubanjiang: maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Pork belly ( half a catty ) | Cauliflower ( One ) |
Ginger ( 6 pieces ) | Garlic ( 3 cloves span> ) |
Doubanjiang ( appropriate amount ) | White sugar ( a little ) |
Cooking wine (appropriate amount) | Panthoxylum bungeanum ( a little ) |
Salt ( appropriate amount ) | Chicken essence ( appropriate amount ) |
How to cook cauliflower with twice-cooked pork
1. Slice ginger and garlic and set aside.
2.Pork belly is cooked.
3. Slice the meat and set aside.
4.Clean the cauliflower, blanch it in boiling water, take it out, and soak it in cold water., remove and dry the water and set aside.
5. Put an appropriate amount of oil in the pot and add the peppercorns, ginger and garlic slices.
6. After the ginger and garlic slices are fragrant, add the pork belly and stir-fry evenly.
7. When the temperature in the pot is the highest, add cooking wine to remove the fishy smell, and add an appropriate amount of sugar to enhance the freshness.Then add the bean paste and stir-fry until the meat is fragrant.
8.At this time, add the cauliflower, stir-fry evenly, add a little salt, and some chicken essence.Turn off the heat and serve.
9.Finished product picture
Tips
After blanching the cauliflower, put it in cold water to make it more crispy and tender.
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