Heat a little vegetable oil in a wok.
Add the cabbage with a dash of water, stir-fry one minute and remove cabbage from the wok.
Add a little more oil to the wok and add the pieces of pork belly with the beancurd.
Stir-fry for one minute and remove.
Add oil to the wok for the third time and when hot, add the garlic and shallot and stir-fry until golden.
Add sweet bean paste, hot bean paste, shao xing, light soy and sugar.
Toss well and stir-fry for two minutes, then return all ingredients to the wok and mix well.
To serve, Transfer to a serving bowl.
*For the master stock recipe, CLICK HERE
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