In a saucepan, heat tap water and cook the cleaned meat in it on the stove until the pork rind is soft and the meat is fork tender. Take it out, let it quench with the liquid and cut it into 3 mm thin slices of 4 by 5 cm size. Mash the soybean puree and fermented beans.
In a wok, heat the lard and briefly sizzle the meat slices in it until the edges curl upward. Add soybean paste and continue to fry briefly until the meat takes on color.
Add bean paste, soy sauce, fermented beans and salt. Finally, add garlic and fry briefly. Put it on the table while it is hot.
(*) The meat should be fat, because lean parts become too crispy.
(**) Douchi, fermented soybeans: steamed, fermented, usually salted soybeans are a popular seasoning. It was more commonly used than soy sauce more than a thousand years ago at the time of the Northern Wei Dynasty. The beans are steamed at the beginning until they are soft. Then they are spread out and left at room temperature until they are covered with natural mold. When the beans have reached a certain color, they are mixed with salt, alcohol and fermented long grain rice and continue to ferment in the absence of air for one year.
(***) Tianmianjiang, sweet bean paste: a reddish-brown paste with a sweet, pleasant taste made from fermented soybean flour and tap water.
(****) Jiangyou, soybean puree: fermented product made from soybeans,
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