The practice of this dish is that I saw a famous chef teaches it on a daily diet. It is slightly modified and simpler. I recommend it to everyone. The process I wrote is a bit detailed, but it is not that much trouble. Do it now!
Dry pot organic cauliflower 1. Organic cauliflower into a small flower, rinse clean. Add a little salt in the water and put the washed cauliflower into it for a while. If there are small insects on the cauliflower, they will be soaked out by salt water and they will be more reassuring. Remove the cauliflower and control the moisture. 2. After the wok is hot, do not put oil, do not put oil, do not put oil (important things say three times), directly into the cauliflower, stir fry, small fire, no salt, stir fry until the surface of the cauliflower becomes smashed , out of the pan into the plate. 3. Wash the pot clean, heat it, pour in the oil, add the sliced pork belly and stir-fry. Stir fry until the pork belly exudes the oil. Add the garlic slices and stir-fry the carrot slices. 4. Cook the cooking wine, soy sauce, then stir-fry the cauliflower and add a little bit of Laoganma beef and soy. If you want to have a beautiful color, you can add a little pepper and green garlic and stir well. Add a little salt or not according to the taste before the pan.
Tips: 1. Must use organic cauliflower, flowers are better to eat. It is easier to taste when it is smaller. 2. When the first time you cook the cauliflower, do not put oil, stir fry. This is the key link of this dish. 3. Use Laoganma beef and soymeal, don't choose the wrong type.