Delicious Dry-Fried Cauliflower

Ingredients for Dry-Fried Cauliflower：

Steps:
1.The store-bought cauliflower is sliced open from the stem, and then neatly divided into several small florets. Next, place the cauliflower florets in a bowl and add an appropriate amount of salt and flour. Slowly pour in enough water to completely submerge the cauliflower. During the soaking process, the salt effectively removes impurities and residual pesticides from the cauliflower, while the flour acts as an absorbent to remove dirt and impurities from the surface of the cauliflower. After approximately 5 minutes, remove the cauliflower from the water, gently squeeze out excess moisture with your hands, and set it aside for later use.
2.Heat the oil in a wok or pan, and add salt to the oil. Once the oil reaches around 70% heat, add the prepared cauliflower to the pan and stir-fry over medium heat. During the stir-frying process, pay close attention to the color changes of the cauliflower. If you notice that the cauliflower is becoming slightly soft, you can add a small amount of water to maintain the moisture and temperature in the pan, preventing the cauliflower from drying out or turning too brown. Stir-fry over high heat, continuously tossing the cauliflower to ensure even heating for each floret. Keep stir-frying over high heat until the cauliflower turns golden brown, then remove it from the pan and set it aside for later use.
3.After heating the oil, add the streaky pork belly and stir-fry over high heat. Then reduce the heat to medium-low and add chopped scallions, ginger, and garlic slices. Continue stir-frying and add Lao Gan Ma and fermented black beans, stir-frying slowly over low heat to release their aroma. Once the flavor of the fermented black beans and Lao Gan Ma has fully developed, add the prepared cauliflower to the pan and stir-fry over high heat. Next, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar, and continue stir-frying to allow the cauliflower to absorb the flavors of the seasonings. Stir-fry over high heat to evaporate the moisture from the cauliflower until it becomes crispy and delicious. Finally, add sliced green pepper and red peppers, as well as soaked wood ear fungus , and stir-fry quickly over high heat to evenly combine all the ingredients.
4.After careful preparation, the delicious dry-fried cauliflower is finally complete. Transfer it to a beautiful serving dish, where the golden color of the cauliflower complements the vibrant hues of red and green peppers, creating an enticing visual appeal that greatly stimulates the appetite.
Tips:
1.When selecting cauliflower for dry-frying, choose ones with bright and vibrant colors, without any yellowing or whitening. Such cauliflowers are fresher. Look for cauliflowers that have no wormholes or signs of insect damage on the surface, as these indicate healthier quality. Additionally, fresh cauliflowers should have green leaves without any wilting or yellowing.
2.Before cooking dry-fried cauliflower, it is important to clean and cut the cauliflower into small pieces for better flavor absorption. During the cooking process, use medium heat to slowly stir-fry the cauliflower to prevent burning. Once the dry-fried cauliflower is cooked, it should be promptly transferred to a serving dish to maintain its heat and texture.

Dry-fried cauliflower is not only delicious but also highly nutritious. Cauliflower is rich in nutrients such as vitamin C, dietary fiber, and potassium. Vitamin C helps boost the immune system, enhance iron absorption, and prevent diseases like the common cold. Dietary fiber promotes healthy digestion by supporting bowel movements. Potassium helps maintain stable blood pressure and protects heart health, making it suitable for various individuals to consume.