Sichuan Dry Pot Cauliflower
Ingredients
- 500g (broken into small florets) cauliflower
- 150g (sliced) pork belly
- 6 (adjust to taste) bird's eye chili
- 2 (seeded and cut into segments) dried red chili
- 8 cloves (smashed) garlic
- 10g ginger slices
- 2 (cut into segments, optional) garlic sprouts
- 15g doubanjiang (chili bean paste)
- 10g light soy sauce
- 5g oyster sauce
- 3g sugar
- 1g white pepper
- 5g cooking wine
Instructions
- Blanch: Bring 1L water with 5g salt and 3 drops of oil to a boil. Add cauliflower and blanch for 30 seconds, then remove and drain in cold water.
- Slice pork belly into 2mm thin pieces. Pan-fry over low heat until golden and the fat renders. Turn to medium heat, add ginger, garlic, dried chilies, and bird's eye chilies. Add doubanjiang and stir-fry until the red oil releases.
- Add the cauliflower and stir-fry over high heat for 1 minute. Drizzle cooking wine along the edge of the wok to release the aroma.
- Season: Add light soy sauce, oyster sauce, and sugar. Sprinkle with white pepper, stir-fry evenly, and serve.
