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48 lines
1.7 KiB
Markdown
48 lines
1.7 KiB
Markdown
# Recipe for Dry Pot Cauliflower
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Dry Pot Cauliflower is a common dish in Hunan cuisine.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Cauliflower
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- Pork belly
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- Chili peppers
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- Light soy sauce
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- White sugar
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- Garlic
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- Salt
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- Oil
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## Measurements
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Per serving:
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- Cauliflower 400 g
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- Pork belly 100 g
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- Chili peppers 1-2
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- Light soy sauce 10 ml
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- White sugar 5 g
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- Garlic cloves 3-4
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- Salt 2 g
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- Oil 10 ml
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## Instructions
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- 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.
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- Blanch in boiling water for 1 minute, then immediately rinse with cold water until completely cool. Drain and set aside.
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- 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.
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- Heat the pan and add oil. Once the oil is hot, stir-fry the white part of the green onion until fragrant.
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- 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.
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- Pour in the red chili sections and cauliflower, and stir-fry a few times.
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- Add 10 ml of light soy sauce.
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- Add 5 g of white sugar, turn the heat to high, and continuously stir-fry for 1 minute.
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- 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.
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## Additional Content
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.
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