Oil residue cauliflower

Sichuan cuisine is a popular dish for all ages. In the 1960s and 1970s, many families had difficulty in living. After boiling lard, they were reluctant to throw away the oil residue. They would chop the remaining oil residue and use it to fry vegetables. Oil residue and lotus white have become the most impressive dish in many families in difficult times. Its good to use cauliflower instead of lotus white today. If you like spicy food, you can put some millet hot when you start the pot.

Food Material List

  • 1 Cauliflower
  • 2 lardo

Operational steps

  • 1 Cauliflower is first cooked in white water and salt
    Oil residue cauliflower
  • 2 Oil and pepper, ginger slices, then add sliced pork fat to stir dry, then add onion, sweet pepper and garlic slices.
    Oil residue cauliflower
  • 3 Then add cauliflower and stir-fry for 2 minutes. Pour a little vinegar and some sauce and stir for two minutes.
    Oil residue cauliflower
  • 4 Loading
    Oil residue cauliflower
  • 5 Delicious and beautiful.
    Oil residue cauliflower

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