Special cauliflower
By MiguelHamill
I had eaten their specialty cauliflower several times in Yuelu Xiangjiang before. It was very delicious. It was a must-order order at their house. It was available at almost every table. I also tried it at home when I went back, and I always felt like something was missing. I watched the master teach everyone this way every day, so I couldn't help but try it. The result was the taste I had previously eaten in Yuelu Xiangjiang. It was super.
Recipe Recommendations
- cauliflower 400 grams
- pork belly slices 200 grams
- Jiang 5 grams
- leek 10 piles
- chili 10 grams
- pepper 10 grams
- green onions 15 grams
- oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- senior
Steps for Special cauliflower
1
Break the cauliflower into small flowers, wash and drain, put them into water and blanch, remove and drain them for later use (the blanch time should not be too long).
2
Cut leeks and green onions into sections, cut pork belly slices into slices, shredded ginger, and a little pepper and pepper.
3
Heat a wok, add appropriate amount of oil, add pork belly slices and stir-fry until golden brown.
4
Add the prepared peppers, pepper, garlic and ginger and stir fry until fragrant.
5
After stir-frying, add soy sauce and a little cooking wine.
6
Pour in the blanched cauliflower.
7
Pour in the leeks and stir fry a few times, add the right amount of salt and chicken essence, and add the key steamed fish soy sauce to this dish.
8
Stir fry for a few times and remove from the pan.