Dry Pot Cauliflower

Cut pork belly into thin slices.

Start dry-frying the cauliflower, absolutely don't blanch. Heat the pan, directly add cauliflower to dry-fry, when cauliflower is slightly golden brown, use a spatula to press the cauliflower to ensure even heating.

Remove and set aside.

Stir-fry pork belly, first stir-fry the meat, add some cooking wine to remove meat smell, stir-fry out the fat oil.

If there's a lot of fat oil, you don't need to add oil later. If you need to add oil, rapeseed oil is the best and most fragrant, of course, other oils are also fine.

Add garlic slices, then add chili, you can also add some black bean sauce, it's very fragrant.

Prepare sauce: 2 tablespoons light soy sauce + half tablespoon dark soy sauce + a little oyster sauce + a little white sugar + 2 tablespoons water.

Add the cauliflower.

Pour the sauce along the edge of the pan.

Stir-fry evenly.

Reduce the sauce, add some garlic chives before serving.