Dry-Fried Cauliflower

干煸菜花

Cauliflower fried hot with a little pork belly until the tips are browned and crisp. Drain it very well so it fries instead of steaming.

Ingredients 9

Step 1
Rinse the cauliflower and cut it along the stems into small florets. Chop the garlic, slice the ginger and cut the chillies.
菜花洗净，顺着梗切成小朵。蒜切碎，姜切片，辣椒切段。
Step 2
Soak the florets in lightly salted water for 10 minutes. Drain them very well.
菜花放淡盐水里泡10分钟，再把水沥得干干的。
Step 3
Fry the sliced pork belly on low heat until it gives out its fat; add a little oil first if the pork is lean. Add the ginger and fry until fragrant.
五花肉切片，小火煸出油，肉不够肥就先放点油。再放姜片炒香。
Step 4
Turn the heat to high and add the cauliflower. Spread it out, leave it for 30 seconds, then toss a few times.
开大火，倒入菜花铺平，先煎30秒再翻几下。
Step 5
Cover the wok and cook on medium heat for 30 seconds. The tips of the florets should start to brown.
盖上锅盖，中火焖30秒，菜花头会有点焦黄。
Step 6
Add the chillies and garlic and toss well. Add 1 tbsp soy sauce and stir-fry until even.
加辣椒和蒜碎翻炒几下，再加1汤匙生抽炒匀。
Step 7
Stir in the salt just before you turn off the heat, then serve.
关火前加盐翻匀，盛出。