Wash the 500g cauliflower and cut it into small florets, then set aside. Slice the 150g pork belly into thin pieces. Cut 10g ginger into slices, 10g garlic into slices, 10g dried chili peppers into small sections and 20g green onions into segments.

After half a pot of hot water boils, add 10g salt. Pour the cut cauliflower into the boiling water and blanch for 1 - 2 minutes. When the cauliflower is slightly soft but still crispy and tender, remove it with a ladle and drain the water, setting it aside.

Dry the pan and pour in 15ml cooking oil. When the oil is hot, add the pork belly slices and stir - fry over medium - low heat until both sides of the pork belly turn slightly golden and the fat gradually comes out.

Add the ginger slices and garlic slices, and quickly stir - fry over high heat until the fragrance spreads. Then add the dried chili pepper sections and continue to stir - fry until fragrant.

Pour in 5ml dark soy sauce to color, then add 10ml steamed fish soy sauce to enhance the freshness. Stir well to make the pork belly fully absorb the seasonings.

Pour the previously blanched cauliflower into the pan, then add 8g salt to season. Use a spatula to quickly stir - fry to evenly blend and flavor the cauliflower and pork belly.

Finally, add the green onion segments. Stir a few times until the fragrance of the green onions spreads, then immediately turn off the heat. Serve the dish on a plate.