Stir-fried Cauliflower with Preserved Meat
I don't usually cook, but after a recent business trip to Chongqing where I enjoyed some local Sichuan dishes and brought back some preserved meat, I suddenly remembered the recipe for dry pot cauliflower. I quickly stir-fried it with the preserved meat, and it turned out to be absolutely delicious and incredibly satisfying. I'm sharing the recipe with everyone.
Materials
| Preserved Meat | 1 piece |
| Cauliflower | Half head |
| Dried Chili Peppers | 1 handful |
| Garlic | 4-5 cloves |
| Green Onion | 1 section |
| Salt | 1 teaspoon |
| Light Soy Sauce | 1 tablespoon |
| Small Chili | 1 piece |
| Hangs Pepper | 2 pieces |
How To Make
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Prepare the ingredients.
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Slice the preserved meat, dice the garlic, and cut the chili peppers into diagonal strips.
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Prepare some dried chili peppers.
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Cut the cauliflower into small florets.
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Soak in water with a little salt.
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Heat the pan and add oil.
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Add the cauliflower and stir-fry until tender; then remove and set aside.
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Add the preserved meat and sauté over low heat until it releases oil.
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Add the diced garlic and chili peppers.
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Once fragrant, add the cauliflower back into the pan.
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Stir-fry over high heat, adding a dash of seafood soy sauce before serving to enhance the flavor.
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The preserved meat is very aromatic.
