---
title: "Dry-Fried Cauliflower (干锅花菜)"
description: "Dry-Fried Cauliflower is a Hunan home-style dish with a crisp, tender, and dry-aromatic texture. The Pork Belly is rendered until fragrant and slightly spicy. Cauliflower is rich in vitamin C and dietary fiber, while the Pork Belly adds protein and energy. The difficulty is moderate; just make sure to drain the cauliflower thoroughly after blanching and render the fat from the Pork Belly. It is suitable for home cooks with some basic experience. From prep to serving, it takes about 40 minutes."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gan-guo-hua-cai.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_gan-guo-hua-cai/"
---

# Dry-Fried Cauliflower

**干锅花菜 · gān guō huā cài**

> Time: 40 min · Difficulty: Medium · Calories: 759 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Dry-Fried Cauliflower is a Hunan home-style dish with a crisp, tender, and dry-aromatic texture. The Pork Belly is rendered until fragrant and slightly spicy. Cauliflower is rich in vitamin C and dietary fiber, while the Pork Belly adds protein and energy. The difficulty is moderate; just make sure to drain the cauliflower thoroughly after blanching and render the fat from the Pork Belly. It is suitable for home cooks with some basic experience. From prep to serving, it takes about 40 minutes.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_gan-guo-hua-cai.jpg)

## Ingredients

- 400 g Cauliflower (花菜) — per serving
  - Tip: Choose Cauliflower with tight florets, a pure white color, and no black spots.
- 100 g Pork belly (五花肉) — per serving
  - Tip: Choose Pork Belly with alternating layers of fat and lean for a more fragrant, crispy texture.
- 1-2 stalks Chili pepper (辣椒) — per serving
  - Tip: Small red Chili peppers are a good choice to add heat and color.
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Brewed Light soy sauce is recommended for a richer flavor.
- 5 g White sugar (白糖) — per serving
  - Tip: Regular white granulated sugar works fine.
- 3-4 pieces Garlic cloves (蒜瓣) — per serving
  - Tip: Choose plump garlic bulbs with no sprouting.
- 2 g Salt (盐) — per serving
  - Tip: Regular table Salt.
- 10 ml Cooking oil (油) — per serving
  - Tip: Vegetable oil is recommended.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Slotted spoon, Pot lid

## Method (9 steps)

1. **Prep the Cauliflower** — Soak the Cauliflower florets, stems down, in lightly salted water for 20 minutes. Then rinse and break into small florets with a small knife.
   - Duration: 23 min
   - Tip: Soaking in lightly salted water effectively removes impurities and insect eggs from the Cauliflower.
   ![Step 1: Prep the Cauliflower](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_1.jpg)
2. **Blanch and Cool** — Blanch in boiling water for 1 minute. Remove and immediately rinse under cold water until completely cool, then drain and set aside.
   - Duration: 2 min
   - Tip: Rinsing in cold water after blanching is key to keeping the Cauliflower crisp and tender.
   ![Step 2: Blanch and Cool](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_2.jpg)
3. **Prep the Aromatics** — Cut the Pork Belly into thin slices. Cut off the white part of the Garlic cloves and smash flat with the back of a knife. Cut the small red Chili peppers into segments.
   - Duration: 5 min
   - Tip: Cutting the Pork Belly into thin slices makes it easier to render the fat.
   ![Step 3: Prep the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_3.jpg)
4. **Fry the Scallion Whites** — Heat the wok and add Cooking oil. Once the oil is hot, add the scallion whites and fry until fragrant.
   - Duration: 1 min
   - Tip: Watch the heat to avoid burning the scallion whites.
   ![Step 4: Fry the Scallion Whites](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_4.jpg)
5. **Render the Pork Belly** — Add the Pork Belly slices to the wok. Stir-fry over medium heat until the surface has completely changed color, then continue to render for a bit to release some of the fat from the fatty parts.
   - Duration: 4 min
   - Tip: Rendering the fat from the Pork Belly makes the whole dish more fragrant.
   ![Step 5: Render the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_5.jpg)
6. **Add the Main Ingredients** — Add the red Chili pepper segments and the Cauliflower, and stir-fry for a few turns.
   - Duration: 30 sec
   ![Step 6: Add the Main Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_6.jpg)
7. **Season** — Add 10 ml Light soy sauce.
   - Duration: 20 sec
   ![Step 7: Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_7.jpg)
8. **Stir-Fry Over High Heat** — Add 5g White sugar, turn up to high heat, and stir-fry continuously for 1 minute.
   - Duration: 1 min
   - Tip: Stir-frying over high heat creates wok hei, giving the dish a dry-aromatic flavor.
   ![Step 8: Stir-Fry Over High Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_8.jpg)
9. **Finish and Simmer** — Cut the green parts of the Garlic cloves into segments and add to the wok. Stir-fry for a few turns, then turn off the heat, cover with the Pot lid, and let it sit for 1 minute.
   - Duration: 2 min
   - Tip: The final 1-minute simmer allows the garlic aroma to infuse deeper into the ingredients.
   ![Step 9: Finish and Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_gan-guo-hua-cai/step_9.jpg)

## Tips

- After blanching, drain the water thoroughly, or the texture will not be crisp.
- Render the Pork Belly until it releases oil and turns golden brown for the best flavor.
- If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.

## Overview image

![Dry-Fried Cauliflower — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_gan-guo-hua-cai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/干锅花菜/干锅花菜.md

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---

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