Stir-Fried Cauliflower, a common dish, possesses an irresistible flavor and charm. It not only delights the taste buds but also provides essential nutrition, making it an integral part of everyday meals. Stir-fried cauliflower is not only visually appealing but also rich in nutrients. Cauliflower is packed with vitamins C, K, and fiber, which contribute to boosting the immune system, promoting digestion, and protecting vascular health. The addition of minced meat provides ample protein and essential amino acids, supplying energy and aiding tissue repair. Therefore, stir-fried cauliflower is a delicious and nutritious dish suitable for all ages. In summary, stir-fried cauliflower is a delectable, nutritionally rich dish with cultural significance. It is worth exploring and savoring both for its taste and nutritional value.
Ingredients for stir-frying cauliflower：
| Cauliflower | one |
| Thread Pepper | 2个 |
| Dried chilli | 50g |
| Sichuan Pepper | 10g |
| Streaky pork | 50g |
| Garlic | 4个 |
| Scallion | 3根 |
| Salt | 3g |
| Edible oil | 10ml |
| Light soy sauce | 10ml |
| steamed fish soy sauce | 10ml |
step：
1.Prepare the cauliflower by cutting it into small florets and thoroughly washing them. (Cutting them into small florets will enhance the texture.)
2.Prepare a moderate amount of dried chili peppers and Sichuan peppercorns. Cut the green chili peppers into segments, mince the garlic, cut the spring onions into sections, and slice the pork belly into thin slices.
3.Bring water to a boil in a pot and add salt and cooking oil. This will help the cauliflower retain its vibrant green color. Then, blanch the cauliflower in the boiling water for 30 seconds.
4.Heat the wok over high heat and add a moderate amount of oil to prevent sticking. Once the wok is hot, add the sliced pork and stir-fry until it becomes fragrant and releases some oil.
5.After stir-frying the sliced pork until cooked, add the green chili peppers and minced garlic. Then, add the dried chili peppers and Sichuan peppercorns to release their aromatic flavors.
6.Add the blanched cauliflower to the wok and stir-fry over high heat for 30 seconds.
7.After stir-frying, add salt, chicken bouillon powder, light soy sauce, and steamed fish sauce for seasoning. Stir-fry over high heat to evenly distribute the seasonings.
8.Lastly, add the spring onion sections, transfer the dish to a serving plate, and enjoy the tantalizing flavors brought by the cauliflower!
Tips：
1.Blanching: Before stir-frying, blanch the cauliflower in boiling water for a short period to partially cook it. This helps retain the vibrant color and crisp texture of the cauliflower.