From Chinese Cooking Demystified

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Cauliflower, preferably sweet stem, 300g

Pork belly, 100g, sliced

Dried Chaotiangjiao Heaven Facing Chili, ~6 deseed

Fresh eringtiao chili, 1, deseed, sliced

One stem Green garlic, preferably or Chinese Celery or white part of green onion, Cut in 1.5 inch pieces

Ginger, ~1.5 inches, sliced

Garlic, ~2 cloves, slightly crushed

Shoudouchi (fermented black beans), 1.5 tbsp

Liaojiu (Shaoxing rice wine), 1 tbsp

Light soy sauce, 1 tbsp

Sugar, ½ tbsp

Salt, ⅛ tsp

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1. Prep the cauliflower, the chilies, the green garlic, the ginger, the garlic, and the pork belly. Cut the cauliflower into florets, deseed the dried chilies, and slice the fresh chili. Peel the ginger and cut it into slices, and lightly crush the garlic cloves. Cut the green garlic into two inch sections, and cut the pork belly into slices.

2. Ganbian ('dry fry') - lightly fry with a moderate amount of oil. The cauliflower over low heat for ten minutes to draw out the moisture and lightly blister the vegetable.

3. Drain the Cauliflower. Separate into its own step and keep it in a strainer and let the oil drain out. Keep a tiny touch of oil in for the next step.

4. Fry the pork belly over low heat for eight minutes to render out the fat.

5. Stir fry. Keep the heat on low, toss in the ginger and garlic. Stir-fry for one minute to infuse the oil.

6. Up the heat to high, and add in the shuidouchi and the dried chilis. Stir-fry for fifteen seconds.

7. Fresh chili and green garlic, in. Stir-fry for fifteen seconds.

8. Add in the liaojiu cooking wine, pouring the wine over your spatula and around the sides of the wok.

9. Cauliflower, in. Give it a super-brief mix, three seconds here.

10. Add in the soy sauce, pouring the soy sauce over your spatula and around the sides of the wok. Give this another super brief mix.

11. Add in the salt and sugar, fry for fifteen more seconds, then out with the cauliflower.