First, remove the tough or old parts of the water spinach.

Cut the red chili into thin strips, and prepare julienned ginger and garlic cloves.

Prepare the sauce in advance: 2 pieces of fermented red tofu (nam yu) and 2 tablespoons of fermented tofu sauce. Add 2 tablespoons of Shaoxing wine and a pinch of sugar. (If you are cooking a larger portion, you can add more fermented tofu.)

Use half a tablespoon of lard. When the oil is hot, stir-fry the chili strips, ginger, and garlic until fragrant.

Then add the water spinach and stir-fry evenly.

When the water spinach is soft, pour in the sauce. Stir a few more times, and it’s ready to serve.