Braised pork with cauliflower(hua cai shao wu hua rou )

Braised pork with cauliflower

Introduction:

Production steps:

Step 1: prepare the main ingredients.

Step 2: wash the pork, cut into thin slices, add raw powder, cooking wine, 1 tablespoon of cooking wine and marinate for 20 minutes.

Step 3: wash cauliflower, cut off old roots and break them into small pieces. Put it in boiling water and blanch it quickly. Pick it up.

Step 4: put it in cold water and drain it.

Step 5: heat the pot, add oil, until 60% heat, add pork, slowly stir out oil, then add ginger, garlic, chopped pepper, stir fry.

Step 6: put cauliflower in the pot, add 1 tablespoon of soy sauce and 1 teaspoon of soy sauce, stir fry cauliflower until it is mature, add salt and chicken essence to taste.

Step 7: turn the cauliflower to a low heat and cook it slowly for a while. You can also cover the pot and let it simmer for a while. Just start the pot.

Materials required:

Cauliflower: 1

Pork: 250g

Ginger and garlic: right amount

Chopped pepper: 1 tablespoon

Cooking wine: 1 teaspoon

Raw powder: a little

Soy sauce: 2 tablespoons

Old style: 1 tablespoon

Chicken essence: 1 teaspoon

Note: 1. Don't blanch cauliflower for a long time. The advantage of this is that it can not only remove the raw taste of cauliflower, but also make cauliflower not absorb too much oil in the process of cooking. 2. When burning cauliflower, try not to use the fire, because only rely on the water of cauliflower itself, the fire is too big, easy to paste. 3. Before adding salt at last, taste the salty water and add it.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hua Cai Shao Wu Hua Rou