Take a small piece of slightly fattier pork belly and slice it thin.
Though Dry Pot Cauliflower is primarily a vegetable dish, it requires a bit of pork belly to enhance the texture and make it more satisfying with rice.
After slicing the pork belly, slice some onions and place them at the bottom of the prepared dry pots.
Since the restaurant had several tables of diners, multiple dry pots were prepared.
In the restaurant, Dry Pot Cauliflower represents a dish with low cost but high profit. The cost of each serving of cauliflower is only about one to two yuan, plus a bit of pork belly; the total cost, even generously calculated, wouldn't exceed ten yuan.
But it can be sold for thirty to forty yuan, or even more.
This is why many restaurants heavily promote this dish.
With all the ingredients ready, Lin Xu placed the wok on the stove and began to cook.
He poured half a pot of cooking oil into the wok and heated it over high heat.
