# Recipe for Dry Pot Cauliflower

![Finished Dry Pot Cauliflower](./干锅花菜.jpg)

Dry Pot Cauliflower is a common dish in Hunan cuisine.

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Cauliflower
- Pork belly
- Chili peppers
- Light soy sauce
- White sugar
- Garlic
- Salt
- Oil

## Measurements

Per serving:

- Cauliflower 400 g
- Pork belly 100 g
- Chili peppers 1-2
- Light soy sauce 10 ml
- White sugar 5 g
- Garlic cloves 3-4
- Salt 2 g
- Oil 10 ml

## Instructions

- Place the cauliflower florets face down and soak them in light salt water for 20 minutes. Then rinse and separate them into small florets using a small knife.
- Blanch in boiling water for 1 minute, then immediately rinse with cold water until completely cool. Drain and set aside.
- Slice the pork belly into thin pieces. Separate the white part of the garlic and crush it with the flat side of a knife. Cut the small red chili peppers into sections.
- Heat the pan and add oil. Once the oil is hot, stir-fry the white part of the green onion until fragrant.
- Add the pork belly slices to the pan and stir-fry over medium heat until the surface changes color completely. Continue stir-frying for a while to render out some of the fat from the fatty parts.
- Pour in the red chili sections and cauliflower, and stir-fry a few times.
- Add 10 ml of light soy sauce.
- Add 5 g of white sugar, turn the heat to high, and continuously stir-fry for 1 minute.
- Cut the garlic leaves into sections, add them to the pan, stir-fry a few times, then turn off the heat, cover the lid, and let it simmer for 1 minute.

## Additional Content

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.