Griddle cauliflower in a cast iron pot version

Overview

Cauliflower used to be an ingredient that friends didn't like very much. It would become soft when cooked, but it would be undercooked, tasteless, awkward, and difficult to cook when fried. But the friendship in the kitchen can never be dissipated, until one day I encountered a dry pot, paired with pork belly, it instantly became flavorful and chewy. What are you waiting for, grab your enamel pot and let's cook it together.

Tags

• hot dishes
• dried chili pepper
• garlic sprouts
• organic cauliflower
• pork belly
• salt

Ingredients

Steps

1. 1 Cut garlic sprouts into sections, slice pork belly and set aside, wash and drain organic cauliflower.

   

2. 2 Wash and dry the enamel pot, heat the pot over medium heat for 2 minutes, and add a little food oil.

   

3. 3 Add the chopped garlic sprouts and sauté until fragrant, add the chopped pork belly, stir-fry for 3 minutes, let the fat of the pork belly fully overflow, then place on a plate and set aside, while leaving the bottom oil in the pot.

   

4. 4 Pour the organic cauliflower into a pot with base oil, stir-fry over medium heat for 3 minutes, and place on a plate.

   

5. 5 Then pour in the fried pork belly, then pour in the cauliflower, drop in a small amount of light soy sauce, cover the pot, and simmer over low heat for 5 minutes.

   

6. 6 Open the lid of the pot, add salt, sprinkle with garlic leaves, simmer over low heat for 2 minutes, and a fragrant pot of dry pot cauliflower will come out of the oven.