Hunan Dry Pot Cauliflower Recipe Steps and Ingredients

Hunan cuisine is one of the eight major cuisines in China and is also the longest-standing local cuisine in China. Hunan cuisine has many different dishes. In fact, dry pot cauliflower is one of the most popular dishes. But do you know the steps and ingredients for making Hunan dry pot cauliflower? If you don't know, let me, a Hunanese, tell you.

Hunan Dry Pot Cauliflower Recipe Steps and Ingredients

Ingredients for Hunan Dry Pot Cauliflower

When making Hunan-style dry-pot cauliflower, the heaviest ingredients are 400 grams of cauliflower and 150 grams of bacon. In addition, you need to prepare a small amount of ginger, garlic, and red pepper, and then salt, soy sauce, cooking oil and other seasonings, which should also be prepared in appropriate amounts.

Steps to make Hunan dry pot cauliflower

1. Remove the stalks of the prepared cauliflower, and then use a knife to cut them into small florets. Put clean water in a basin, add a small amount of table salt, and then soak the cauliflower in the light salt water for half an hour.

2. Take out the soaked cauliflower and drain the water. Wash the bacon and cut it into slices. Peel the garlic and cut it into minced garlic. Cut the ginger and chili into small pieces for later use.

3. Heat oil in a pan, add the bacon and stir-fry to release the fat. Push the meat slices aside, add the ginger slices and stir-fry until fragrant, then add the processed cauliflower and stir-fry quickly.

4. When the cauliflower in the pot is slightly charred, add the prepared minced garlic and chili, then stir-fry for a while, add appropriate amount of soy sauce, and after the cauliflower is colored, add appropriate amount of table salt, stir well and serve.