Water bamboo shoots (1 piece)
Five-spiced dried tofu (3 pieces)
Sugar: appropriate amount
Sweet bean paste: appropriate amount 1. Wash all ingredients and cut them into diced pieces. 2. Select relatively fatty pork belly, fry it in oil to render lard, and fry until both sides turn golden brown before removing. 3. Use the oil remaining in the pan to fry scallion whites, minced garlic, and minced ginger. 4. Add the pork and stir-fry until it turns white, then add diced water bamboo shoots. 5. After a brief stir-fry, add dried tofu, sweet bean paste, salt, sugar, and Pixian douban (or chili powder). 6. Stir evenly, add water, cover the lid, and simmer over medium-low heat for a while. 7. Add water starch for thickening and chicken essence. Taste and adjust spiciness according to personal preference; for a southern Chinese flavor profile, add a bit more sugar. 8. Remove from heat and sprinkle with green scallion parts before serving.
