Soak the meigan cai in warm water for 20-30 minutes to rehydrate. After rehydrating, rinse it 2-3 times with clean water to remove any impurities and salt, then squeeze out excess water and set aside.

Clean the pork belly thoroughly. Add it to a pot of cold water along with the green onion, ginger slices, and 10ml of Shaoxing wine. Turn the heat to medium and cook for 30 minutes. This step helps remove blood and impurities, reducing the pork's gamey smell. Once done, the pork should be soft enough to easily pierce with chopsticks. Remove it from the pot, drain off the water, and let it cool slightly before slicing it into 0.5 cm thick pieces.

Heat a pan and add 1 tbsp of cooking oil. Once the oil is hot, add the sliced pork belly. Stir-fry on low heat, making sure to constantly flip the pork slices so they cook evenly. As you fry the pork, it will begin to release fat. This should take about 5-8 minutes until the pork slices are slightly golden and have an appetizing color.

Once enough fat is rendered, add the chopped green onion, ginger, and dried chili peppers. Stir-fry to release the fragrance. Then pour in 10ml of Shaoxing wine to remove any gamey smell and add aroma. Follow with 15ml of light soy sauce, 10ml of dark soy sauce, and 15g of rock sugar. Stir well to coat the pork with the sauce and allow it to absorb the color.

Pour in enough boiling water to cover the pork slices. Make sure the water is boiling, as this helps tenderize the meat. Stir well and bring to a boil over high heat, then reduce to a simmer on low heat. Cover and simmer for 30 minutes, allowing the pork to absorb the flavors of the broth and become tender.

Note: You can taste the dish before adding the seasonings.

After 10 minutes, remove the lid and check the thickness of the broth. If the broth is too watery, turn the heat to high to reduce it slightly, but don't reduce it too much. Leave a bit of sauce for mixing with rice, as it will be delicious.