Dry Pot Cauliflower

Name: Dry Pot Cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Cauliflower florets are dry-seared until toasty, then wok-tossed with crisped pork belly, doubanjiang, garlic, and double chilies in a bold dry-pot style, finished with garlic scapes for fiery, savory crunch.

30 minNewEasy Hot Dishes Other Sauce Flavor

Instructions

1
Cut the cauliflower into small florets and soak them in salted water for 10 minutes. Drain the water after removing them.
2
Cut the green chili, bird's eye chili, and garlic separately.
3
Add an appropriate amount of oil to the pan, stir-fry the cauliflower until the moisture evaporates, then remove and set aside.
4
In another pan, add a little base oil, then add the pork belly slices and sauté over low heat to render the fat.
5
Add Pixian bean paste or dry pot sauce.
6
Fry until red oil forms, then add chili peppers, small hot peppers, and garlic slices.
7
After stir-frying the seasonings to bring out their aroma, add cooking wine, then add the cauliflower.
8
, add light soy sauce, oyster sauce, white sugar, and MSG to season, then stir-fry evenly over high heat.
9
Add chopped garlic sprouts or chopped green onions before taking it off the heat and stir-fry evenly.
10
Finished product image