Cauliflower and pork in dry pot(gan guo cai hua wu hua rou )

Cauliflower and pork in dry pot

Introduction:

"Recently, dry dishes are very hot. The way of heating them while eating makes them not only keep warm, but also more and more delicious. Today, we choose cauliflower and green pepper as dry dishes because they are heat-resistant and the more they cook, the better they taste. "

Production steps:

Step 1: 1 wash the cauliflower and break it into small pieces, and also break the green pepper into small pieces.

Step 2: blanch the cauliflower for one minute, then take out the cauliflower and cool it for a while.

Step 3: 3 peel the pork and cut it into thin slices

Step 4: 4 pieces of meat into the oil pan fry until both sides golden, forcing out the fat in the fat

Step 5: 5 chopped green onion, garlic and red pepper

Step 6: add onion and garlic in 6 pots, stir fry until fragrant, then add a spoonful of Laoganma Douchi, sugar and pepper.

Step 7: add cauliflower and pepper, add soy sauce and stir fry.

Step 8: 8 add chicken essence to taste, add a little salt appropriately

Materials required:

Cauliflower: half

Green pepper: one

Pork: 100g

Thai pepper: one

Laoganma Douchi: one teaspoon

Sugar: one teaspoon

Chicken essence: 2G

Steamed fish and soy sauce: 1 teaspoon

Salt: right amount

Pepper: right amount

Garlic: two cloves

Onion: a little bit

Note: cauliflower do not blanch for a long time, one point is enough. You can bring your own dry pot that can be heated. Put alcohol under it and heat it while eating.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gan Guo Cai Hua Wu Hua Rou