Recipe: Dry pot organic cauliflower

Home Cooking Recipe: Dry pot organic cauliflower


Sichuan cuisine



  1. The cauliflower is cut into small pieces along the handle with a knife, soaked in light salt water for 10 minutes, rinsed and fully dried.

  2. Pork belly slices, dried chili cuts, garlic chopped and cut into small pieces, onion shredded

  3. Put a little oil in the pot and fry the pepper with a medium to small fire.

  4. The pork belly is slowly sautéed in a small fire, pushing the meat to the side.

  5. Dried red pepper with green onion and garlic seasoning

  6. Open the fire and pour the cauliflower stir fry.

  7. Put salt, sugar, a spoonful of oyster sauce, soy sauce and stir well. If there is too little moisture in the pot, you can cover the lid and adjust the heat for half a minute.

  8. The color of the cauliflower can be removed. You can also continue to heat it on low heat and the taste will be more intense.


1. This dish must be made with fated pork belly. In the process of frying, pork belly will force some fat meat, while cauliflower is to absorb these oils, the taste will be fragrant. Stir-fried pork belly fire does not open too much, otherwise it is easy to focus. If there is no pork belly, you can use fat meat instead of fat. 2. Pepper and oyster sauce can make this dish taste a level.

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