1. Prepare the red fermented bean curd, cut and wash the pork belly.
2. Blanch the pork belly in water, remove and rinse, and crush 2 small pieces of fermented bean curd with a little fermented bean curd juice.
3. Put a little oil in the pot, add the chopped green onion and ginger until fragrant. Add pork belly and stir fry.
4. Add fermented bean curd juice and 2 tablespoons of white sugar and stir-fry evenly, then add 2 small bowls of water and boil on high heat, then reduce the heat and simmer slowly.
5. When the juice in the pot is almost harvested, add a little salt (as long as a little, fermented bean curd is salty), stir-fry evenly and it will be out of the pot.
