I’ve always been happy without spicy food. Although I’ve been tortured by chronic pharyngitis for more than ten years,


300g cauliflower
140g streaky pork
50g Hangzhou pepper
15g millet chilli
4 cloves garlic
1 tablespoon cooking wine
4 tablespoons soy sauce


Step 1
Material Science.

Step 2
Freeze the streaky pork in the refrigerator for half an hour, take it out, cut thin slices, mix in 1 tablespoon cooking wine and 2 tablespoons soy sauce for about 15 minutes.

Step 3
Break the cauliflower into small flowers, cut the green pepper and small red pepper into circles, and beat the garlic into pieces.

Step 4
Boil water in the pot, drop two or three drops of oil and a spoonful of salt. After the water boils, pour cauliflower into it and scald it.

Step 5
Take it out, flush it with cold water and drain it for standby.

Step 6
Heat up the frying pan, pour in a small amount of oil, stir fry the pickled meat slices, and remove them after all the colors change.

Step 7
Heat oil in a frying pan, add garlic and stir fry until fragrant.

Step 8
Pour in green pepper and stir fry.

Step 9
Stir fry the drained cauliflower, transfer in 2 tablespoons of soy sauce, stir well, add small red pepper, stir well.

Step 10
Add sliced meat, stir fry well, and then until the cauliflower is cooked.