Shiitake mushrooms and cauliflower

Put vegetable oil in the pan, add the slices of meat (pork belly slices are best), add cooking wine and cover, then add the shiitake mushrooms.

Sauté the shiitake mushrooms for a slightly longer time, and after they release their juices, add the cauliflower, a little bit of sugar, cover and cook for a few minutes (the amount of juice released depends on the freshness of the shiitake mushrooms, and you may need to add a small amount of water or broth).

The tenderness of the cauliflower can be adjusted according to personal taste. Add salt and cornstarch slurry before taking it out of the pan, switch to medium heat, and finish.