Creative dish: "Noodles like peach blossoms" Chinese New Year's Eve dish|Tomato cauliflower pork ribs casserole

As long as cauliflower appears at home in winter, Mr. will strongly ask to cook this dish for him to eat~ I hope everyone will have a green code for the New Year (garlic leaf code is on top), there will always be money to spend (cauliflower), noodles such as peach blossoms (tomato ➕ cauliflower), good luck (tomato red) haha, homophonic stalks can not deduct money~

Ingredients

Cauliflower 1 piece(about750 g)

Tomato 2~3 pieces(about750 g)

Porkribs 1 piece

Porkbelly Appropriateamount

Garlicsprouts 2 stalks

Stock/water 750 ml

Salt Appropriateamount

Sugar 2 spoons

Cooking Instructions

When the ingredients are ready, separate the garlic sprouts from the garlic white. The pork belly can also be fresh (there is just cooked pork belly at home), and if you don't like pork belly, you can't go down, and the fat of the pork belly can enrich the smooth mouth and fullness of this dish.

The cauliflower forgot to shoot, the cauliflower was cleaned with a toothbrush and cut with a knife, soaked in salt water (cauliflower is easy to grow insects, and the color is very similar to cauliflower~)
Stir-fry the pork belly and pork ribs in a hot pan to remove the lard to avoid greasy meat. And the stir-fried lard can enrich the layering of this dish.
Stir-fry until golden brown on both sides, then transfer the ribs and pork belly to the casserole.
Add stock or water to the casserole (the stock is the soup left over from boiling chicken or pork ribs, and throw it directly in the refrigerator to freeze for easy access), cover and bring to a boil over high heat.
The oil in the wok continues to be used to stir-fry, and over high heat, add garlic and stir-fry to bring out the flavor
Add tomatoes and stir-fry constantly
After the tomatoes start to juice, add sugar (to remove astringency and freshness), and add a little water along the edge of the pot halfway to avoid sticking to the pot
When stir-fry to this level, add the cauliflower
Stir-fry evenly and then move into the casserole, at which time the casserole is just boiling.
On high heat, cover and bring to a boil, then reduce heat to low and simmer for 13 minutes.
Add the garlic leaves and add a little oil to the garlic leaves to keep them green. Sprinkle salt on top of the soup, cover and continue to simmer for 2~3 minutes.
OK, out of the pan.
The cartilage taste is just right~
Haha so much meat, it was basically wrapped by my husband alone