Dry-Fried Cauliflower

Method9 steps

1. 1

   Prep the Cauliflower

   处理花菜

   Soak the Cauliflower florets, stems down, in lightly salted water for 20 minutes. Then rinse and break into small florets with a small knife.

   花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵。

   ⏱23 min

   • 💡 Soaking in lightly salted water effectively removes impurities and insect eggs from the Cauliflower.淡盐水浸泡可以有效去除花菜中的杂质和虫卵。
   
2. 2

   Blanch and Cool

   焯水过凉

   Blanch in boiling water for 1 minute. Remove and immediately rinse under cold water until completely cool, then drain and set aside.

   入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用。

   ⏱2 min

   • 💡 Rinsing in cold water after blanching is key to keeping the Cauliflower crisp and tender.焯水后过冷水是保持花菜脆嫩的关键。
   
3. 3

   Prep the Aromatics

   切配辅料

   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.

   五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段。

   ⏱5 min

   • 💡 Cutting the Pork Belly into thin slices makes it easier to render the fat.五花肉切薄片更容易煸出油脂。
   
4. 4

   Fry the Scallion Whites

   爆香葱白

   Heat the wok and add Cooking oil. Once the oil is hot, add the scallion whites and fry until fragrant.

   锅烧热放油，油热下大葱白爆香。

   ⏱1 min

   • 💡 Watch the heat to avoid burning the scallion whites.注意火候，避免将葱白炸糊。
   
5. 5

   Render the Pork Belly

   煸炒五花肉

   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.

   下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分。

   ⏱4 min

   • 💡 Rendering the fat from the Pork Belly makes the whole dish more fragrant.煸出五花肉的油脂会让整道菜更香。
   
6. 6

   Add the Main Ingredients

   加入主料

   Add the red Chili pepper segments and the Cauliflower, and stir-fry for a few turns.

   倒入红辣椒段和花菜，翻炒几下。

   ⏱30 sec

   
7. 7

   Season

   调味

   Add 10 ml Light soy sauce.

   加入 10 ml 生抽。

   ⏱20 sec

   
8. 8

   Stir-Fry Over High Heat

   大火翻炒

   Add 5g White sugar, turn up to high heat, and stir-fry continuously for 1 minute.

   再加入 5 g 白糖，转大火不断翻炒 1 分钟。

   ⏱1 min

   • 💡 Stir-frying over high heat creates wok hei, giving the dish a dry-aromatic flavor.大火翻炒能产生锅气，使菜肴干香。
   
9. 9

   Finish and Simmer

   收尾焖制

   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.

   把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可。

   ⏱2 min

   • 💡 The final 1-minute simmer allows the garlic aroma to infuse deeper into the ingredients.最后焖一分钟能让蒜香更深入食材。