Homemade Five-spice Preserved Meat with Hand-teared Cauliflower Method
Five-flavored meat Hand-sliced Cauliflower This is a simple home-style stir-fried cauliflower with Sichuan flavor, spicy and fragrant, though not particularly appealing in appearance but excellent in taste and texture.
Ingredients:
1 head of cauliflower, 2 ounces of five-flavored ham,Some Chinese chives. A few pieces.
Seasonings:
Sichuan pepper, dried chili threads, Threads,(fermented broad bean paste), garlic(minced garlic), ginger (minced ginger), chicken essence, old (dark soy sauce) and salt in appropriate amounts.Preparation: 1. Use a knife to cut the cauliflower from its base, then tear it into small pieces by hand, rinse them in water, drain well, and set aside.2. Cut the five-flavored ham into thin slices, chop the chives into segments, and moisten the dried chili threads and Sichuan pepper with water. Method steps:
1. Heat a flat-bottomed wok over medium heat, add an appropriate amount of oil, then add the ham slices and some water to boil out the saltiness from the ham before drying off the moisture; next, fry until transparent and fat has rendered, then move the ham to one side.
2. Lower the heat, stir-fry garlic, ginger, and an appropriate amount of fermented broad bean paste until fragrant, then add the dried chili threads and Sichuan pepper, stir-fry until their aromas come out before combining with the ham slices.
3. Add the cauliflower and stir-fry over high heat for a while, then season with a little salt and an appropriate amount of chicken essence. Dilute old with water, mix well, and pour into the wok (diluted old helps achieve even coloring on the cauliflower).
4. Continue cooking quickly until the chives turn slightly brown, then remove from heat.
1 Heat a flat-bottomed wok and add an appropriate amount of oil. Add sliced preserved meat and an appropriate amount of water, cook out the saltiness from the preserved meat before cooking off the moisture, then stir-fry the preserved meat until it is fragrant and transparent.
2 Turn to low heat, add garlic paste, ginger, and an appropriate amount of doubanjiang (fermented broad bean and chili paste), stir-fry until fragrant. Then add dried red pepper and Sichuan pepper, stir-fry to release the aroma of the peppers and the numbing flavor of the Sichuan pepper.
3 Add cauliflower and stir-fry over high heat for a while. Add a little salt and an appropriate amount of chicken essence. Dilute aged soy sauce with water, mix well, and pour it into the pot (diluting the aged soy sauce makes it easier to color the cauliflower evenly).
4 Continue to stir-fry over high heat until the cauliflower is cooked through, then add scallion segments, stir-fry until they are slightly colored before removing from heat.
