干锅花菜 / Dry Pot Cauliflower

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Attention

This is an uncompleted recipe.

🏷️Tags

🏷️Hunan Cuisine

🖼️Image

🥦Ingredients

Cauliflower

Green peppers

Onions

Carrots (optional)

Pork belly

Cooking oil

Cooking wine

🧂Seasoning

Salt

Sugar

Bouillon

Soy sauce

Garlic

Ginger

Dried chili

Laoganma

Sichuan pepper (optional)

🔢Directions

1. In an air fryer, brown pork belly

2. Simmer pork belly with ginger, cooking wine and sichuan pepper for 40 mins

3. Clean and marinade cauliflower in wet brine for one hour

4. Slice garlic, dried chili, onions, pork belly

5. Cut green peppers on the bias

6. Blanch cauliflower for one minute, then immediately cool down in running water

7. In a heated pan, stir cauliflower until dry, then set aside

8. To a cold pan, add cooking oil and aromatics except sichuan pepper

9. When dried chili starts to turn dark, add sichuan pepper

10. To the pan, add sliced pork belly and stir fry until slightly brown

11. Add cauliflower and season with a dash of soy sauce

12. Add green peppers, onions and season with bouillon, sugar, salt

13. Finish with laoganma and serve