Stir-fried cauliflower

Overview

Eat cauliflower in a different way. Stir-fried cauliflower has a crispy texture and is worth a try.

200g of organic cauliflower, cut into small florets, washed and drained.
Slice pork belly (40g), mince onion, garlic, red pepper, and cut ginger into large pieces.
Chop a small spoonful of tempeh.
No need to put oil in the wok, add the cauliflower and stir-fry. At first, the cauliflower had some moisture and stuck to the pan.
Stir-fry until the cauliflower is wilted and soft, with slightly burnt edges, then serve.
Wash the wok, heat the pan with cold oil, heat the oil, add a few Sichuan peppercorns, add the minced black beans and stir-fry for a while, then add the pork belly and stir-fry out the fat. The pork belly is fat, so add less oil. On the contrary, more.
Add onion, ginger and garlic and stir-fry, then add a small spoonful of Pixian bean paste.
Add the cauliflower and stir-fry evenly. Add appropriate amount of salt. Don’t use too much salt, because both tempeh and bean paste contain salt.
Remove from the pan.