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Aromatic Creation: Dry Pot Cauliflower Delight
One time at a gathering, we ordered dry pot cauliflower, and the crispy, charred flavor instantly won me over. After returning home, I experimented a few times and finally found an amazing recipe. Today, I'm excited to share this irresistibly delicious dry pot cauliflower recipe with you. Give it a try!
INGREDIENTS
Main Ingredients
- ·150g Pork Belly
- ·500g Cauliflower
Additional Ingredients
- ·8g Ginger
- ·10g Garlic
- ·8g Green Onion
- ·5g Cilantro
Seasonings
- ·3g Salt
- ·2g Cinnamon
- ·15ml Steamed Fish Soy Sauce
- ·1g Pepper
DIRECTIONS
Step 1
Prepare Ingredients:
Remove the stem from the cauliflower and break it into small florets. Slice the pork belly, mince the ginger, slice the garlic, and cut the green onions into sections.
Step 2
Blanch Cauliflower:
Bring a pot of water to a boil and blanch the cauliflower for a few minutes, then remove and drain.
Step 3
Sauté Pork Belly:
Heat oil in a pan and add the sliced pork belly, cooking until it releases its fat.
Step 4
Season and Stir-Fry:
Add minced ginger, sliced garlic, and cinnamon stick, sautéing until fragrant. Then add the blanched cauliflower and stir-fry until it begins to turn golden on the edges.
Step 5
Season and Reduce:
Add salt, pepper, and steamed fish soy sauce to taste, stirring well to combine and reduce the sauce.
Step 6
Finish and Plate:
Finally, toss in the green onion sections and stir-fry briefly before transferring to a plate to serve.