Instructions: 1. Place the pork in boiling water o cover. Drain and wash in hot water.

Cut into 1-inch squares.

2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste.

Coat the pork slices with the paste.

3. Stack the pork slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer.

Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slide into the dish with the skin side up. Serve.

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