Grilled Cauliflower

Break the cauliflower into small petals, soak in light salt water for 10 minutes, remove and set aside. Soaking in light salt water is to clean the cauliflower more cleanly.

Prepare fatty pork belly, green garlic sprouts and spicy millet. If you can't eat it too spicy, you can reduce the amount of chili pepper or skip it according to your personal taste. The fatter pork belly is better!

Blanch the washed cauliflower in boiling water for more than 1 minute, remove and drain, and set aside.

Put thinly sliced pork belly in a cold pot and slowly cook out the fat in the fat over low heat. Cook until each piece of pork belly turns slightly brown and the edges are lifted. In this way, all the oil in the fat meat is cooked out. The oil will be blended into the dishes and the dishes will be more fragrant. The pork belly that has been cooked with oil is also delicious and not greasy.

Then add Pixian bean paste, ginger, garlic slices and Sichuan peppercorns, and bring out the aroma of the spices over low heat.

Then add the cauliflower and stir-fry. Because the cauliflower has already been blanched, it doesn’t need to be stir-fried for a long time

Before serving, add green garlic sprouts and chili peppers cut into sections, and then add a little sugar to enhance the flavor. The sugar replaces MSG to enhance the freshness, so as not to taste sweet.

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