Dry pot (casserole) organic cauliflower

Overview

This dish is easy to learn, has almost no difficulty and is delicious

Lao Gan Ma chili sauce, Qing Park mushroom sauce, light soy sauce and white sugar (you can also add dried shrimps and soak them in advance to make the dish more delicious)
Try to tear the cauliflower into long strips with your hands
Like this
Seasoning Mushroom Sauce (if you don’t like it, you can use dried shrimps instead)
First, make a good sauce, 2 tablespoons of mushroom sauce, Laoganma, a little sugar, 1 tablespoon of light soy sauce, 3 tablespoons of salt, as appropriate
Turn the casserole on high heat and wait until the casserole is hot. Pour in a little about 2 to 3 tablespoons of cooking oil, garlic slices and ginger slices. If you like spicy food, you can add a few chili peppers
Turn down the heat and stir-fry until fragrant (use chopsticks to stir-fry), then add the cauliflower in sequence (Ignore the small and large casseroles in my house)
Pour in the pre-mixed sauce, cover, and turn on high heat for 4 minutes
When the cauliflower turns a little transparent, add scallions and carrots of your choice. Cover and wait for one minute. Turn off the heat and simmer for 2 to 3 minutes. If you are in a hurry, you can leave it for 2 more minutes and turn off the heat.