How to make dry pot cauliflower How to make dry pot organic cauliflower

When I went out to eat recently, I saw that some restaurants had dry pot cauliflower as a main dish on their menus, and the boss often emphasized that they used organic cauliflower when making their own dry pot cauliflower, which has high nutritional value. I have eaten it in restaurants several times and it tastes really good, but how should I make dry pot cauliflower myself? If you want to learn, you can come with me to learn how to make dry pot organic cauliflower from the chef.

How to make dry pot cauliflower How to make dry pot organic cauliflower

Ingredients for making dry pot cauliflower

When making dry-pot cauliflower, you need to prepare a fresh organic cauliflower, 150 grams of pork belly, 20 grams of Lao Gan Ma sauce, 15 grams of light soy sauce, an appropriate amount of white sugar, three to five red peppers, and an appropriate amount of seasonings such as salt and cooking oil.

Steps for making dry pot organic cauliflower

1. Soak the prepared organic cauliflower with the flower head facing down in clean water for half an hour. Take it out, break it into small florets, wash and set aside.

2. Put water in the pot and bring it to a boil. Put the organic cauliflower in and blanch it. After blanching, take it out and rinse it with cold water, then take it out and drain the water.

3. Wash the pork belly and cut it into thin slices. Peel the garlic and flatten it with a knife. Then cut the chili into small pieces and set aside.

4. Heat cooking oil in a wok, then add chopped green onion and stir-fry until fragrant. Then add the pork belly and stir-fry, trying to remove the fat from the fat.

5. After the meat is fried, add chili peppers and Lao Gan Ma sauce, then add the processed organic cauliflower, stir-fry quickly, and finally add light soy sauce for color, then add sugar and table salt for seasoning. Stir well and serve.