Cauliflower has low fiber content and high pectin and hemicellulose content in cell wall. Over cooking will not only lose a lot of nutrients, but also easily make cauliflower too soft and rotten and affect the taste. If you choose blanching water, it is recommended to add some vinegar or lemon juice to keep the cauliflower from discoloration and chewy. This time, the cauliflower in the dry pot is cut into small pieces. In order to taste crisp, just soak it in salt water, remove some water, add some salt flavor, and soak it in salt water, which can let the vegetable insects run out and help remove the residual pesticides. The degree of stir frying of streaky pork can be determined according to personal preferences. The stir frying is relatively dry, the meat will not be greasy, there is a little crispy feeling, and the oil will also make the cauliflower a little creamy. With seasoning and ingredients, it is this high-value and meaningful dry pot cauliflower.


500g cauliflower
150g streaky pork
50g red pepper
50g green garlic
5g dried pepper
3 slices of ginger
5 cloves garlic
1 tablespoon bean paste
1 tablespoon soy sauce
3 tablespoons raw soy sauce
1 tablespoon salt


Step 1
Cut cauliflower into small pieces

Step 2
Soak cauliflower in salt water for 30 minutes

Step 3
Sliced pork

Step 4
Sliced green garlic

Step 5
Cut red pepper

Step 6
Cut dried pepper into sections

Step 7
Slice ginger and shred

Step 8
Garlic squash and peel

Step 9
Heat the pot, add a little oil, and then stir fry the streaky pork over a low heat. Stir fry until you like the taste and then serve it out

Step 10
Put in ginger, garlic, dried pepper and green garlic and stir fry until fragrant

Step 11
Add cauliflower and stir fry

Step 12
Stir fry cauliflower until soft, add pork, soy sauce, raw soy sauce and stir fry

Step 13
Add red pepper and stir fry

Step 14
Add green garlic and stir fry out of the pot