Cooking Steps

1. 

   Step1:Protagonist on stage - cauliflower washin

2. 

   Step2:Break it into small pieces.

3. 

   Step3:Fat and thin meat. It's better to have streaky meat. Because cauliflower likes oil. Cut into large slices.

4. 

   Step4:Chopped ginger and garlic. Chopped Pixian bean paste. You can add a little soy sauce to the spicy ones. I can't eat spicy. Just a little.

5. 

   Step5:Heat up the oil in a hot pot and stir fry the meat slices, spit out the oil, stir fry the red oil in Pixian bean paste, stir fry the ginger and garlic, stir fry the sauce, pepper water, sugar, stir fry. (I usually use white sugar when I stir fry with bean paste and chili sauce. That's what makes fish smell.

6. 

   Step6:Take off the broken cauliflower and stir fry it. Pay attention to the stir fry. Make sure to fire it.

7. 

   Step7:Fried Cauliflower is easy to paste. It's very dry. Pour a little hot water along the edge of the pot. Pay attention to stir fry it all the time. Cauliflower is not easy to cook. Stir fry until it's soft and green. Put salt when it's fast cooked.

8. 

   Step8:Two spoonfuls of salt. According to the amount of food. Bean paste is also salty.

9. 

   Step9:See that the soup in the spoon is eaten through by the cauliflower. Color it. The flower is soft. Finally, pour in the sauce, that is, the water starch. Pour in along the side of the pot. Let the flower fully wrap in the soup. The color is bright. Pour in the sesame oil. Pour in a little vinegar along the side of the pot. Turn the spoon out of the pot.

10. 

    Step10:Yuxiang cauliflower is delicious and easy to learn.

11. 

    Step11:Show it again. Xiang.