1. Soak broccoli and organic cauliflower in light salt water for 15-20 minutes.
2. Bacon as far as possible to choose fat point, slice.
3. Soak the vegetables, wash, tear into small flowers, control the moisture.
4. Pour vegetable oil into the pot, stir fry chives and ginger, then stir fry bacon until the fat part of bacon is transparent.
5. Add the chopped chili and Pixian bean paste, stir fry the red oil, and then add the cauliflower with water controlled.
6. Stir fry until the cauliflower changes color, add Huadiao wine, soy sauce, oyster sauce, sugar and continue to stir fry until tasty.
7. Move to a small pot, put the smallest fire on the induction cooker and heat it slowly.