Crispy pork belly stir-fried with lightly fermented soybean

Slice the pork belly into pieces about 3 mm thick; the natto needs no prep.

Long yao: get the wok piping hot, shut off the heat, add about a tablespoon of oil and swirl for a non-stick surface.

Heat on medium, add the pork belly with the salt and a pinch of white pepper, mix, and fry until it changes colour and the oil starts to become clear again.

Turn to medium-low and render the oil out patiently, the same process as rendering lard.

When the meat turns golden brown, push it to the side of the wok to let the oil drain, then take it out and set it aside.

Scoop out most of the lard, leaving about 2 tablespoons in the wok.

On medium, fry the natto; the slime feels like a mess at first, and after about 3 minutes the sticky strings form into a lump that can be lifted off and thrown away.

Keep frying the natto until it is kind of crispy and the greens fall off easily.

Turn to medium-high and add the smashed green garlic white, the sliced garlic and the halved dry chilies; fry until fragrant, then mix with the natto.

Swirl in the liaojiu, mix quickly, add the crispy pork belly back and mix, then add the light soy sauce.

Season with the salt, MSG and sugar, mix, toss in the green parts of the green garlic or scallion, mix, heat off and out.