The dried amaranth flower in the Hunan cuisine restaurant is crispy and crispy. It is a super popular meal. Of course, it is even more powerful to come to the beer. If you do not use the cauliflower at home, it is easy to turn into a chives flower. The taste is soft and rotten. Pay attention to the following points to make the restaurant smelly and crisp. First, it is best to use Songhuacai, also known as loose cauliflower, green stalked cauliflower, organic cauliflower, white-faced scattered cauliflower, and organic cauliflower. The specific steps are shown in the figure. There is really no ordinary cauliflower. Second, the best combination of iron pot and dry pot cauliflower, it is best to use thick-bottomed iron pot, can stir fry insulation performance is good. Third, first use the pork belly to stir-fry the oil and bring out the aroma of the cauliflower. The meat is better and better, and you don't like it, but the side dish tastes great. Fourth, the cauliflower must drain water. Fifth, be sure to stir-fry the fire, with a slightly more scent and aroma. Sixth, adding a spoonful of soy sauce is a bit of a pen. Seventh, the salt must be placed before the pan, no need to be, quickly spread and spread on the surface of the cauliflower, the salty flavor of the entrance is more delicious. Songhuacai does not need drowning. If you use ordinary cauliflower, the time of drowning should be short, and it should be drained in time and drained. Otherwise, it is really a pork belly.
Rinse the cauliflower and cut it into small pieces with a knife along the handle. Soak it in light salt water for 10 minutes, drain the water thoroughly.
Pork belly slowly stir-fry the oil into the pot. If the meat is not fat enough, put a little oil in the pot and then simmer. Add the ginger and stir-fry the oil.
Open a large fire, pour the cauliflower when the oil is hot, spread it slightly for 30 seconds and stir fry a few times.
Cover the lid and adjust to medium heat for 30 seconds.
At this time, you can see that the cauliflower head is a little bit burnt.
Add pepper and garlic and stir fry a few times. This is the old pot before, and it has now been eliminated.
Stir well, add a spoonful of soy sauce, stir fry evenly.
Add a spoonful of salt before cooking and stir well.
Jiaoxiang is crisp and super rice.