The presenter introduces the dish and demonstrates how to properly cut the pork belly.

• The video introduces the dish: Pork Belly with Fermented Red Bean Curd.
• The presenter shows how to slice the pork belly into half-inch thick pieces.

The presenter visits a Costco to provide tips on how to select the best pork belly.

• The presenter emphasizes the importance of finding pork belly with nice alternating layers of lean meat and fat.
• The layers of fat and meat should be distinct and even.
• The presenter also shows how to check the freshness of the pork by poking it with a finger.

The presenter prepares a marinade for the pork with a variety of ingredients.

• The presenter combines red fermented bean curd and sugar to offset the saltiness of the bean curd.
• Oyster sauce and white pepper are added to the marinade.
• The pork belly slices are then added to the marinade and mixed thoroughly.

The presenter prepares a batter for the pork using flour, cornstarch, baking powder and water.

• The presenter mixes equal amounts of flour and cornstarch to create a balanced crust.
• Baking powder is added to create tiny air bubbles during frying for a crispier coating.
• Water is added gradually and mixed well to avoid clumps and achieve the correct consistency.

The presenter fries the pork belly and gives tips on achieving the best results.

• The pork belly slices are coated with the batter, and are then fried in batches in a wok.
• The presenter explains the importance of the double frying technique: the first fry cooks the pork, and the second fry at a higher temperature makes the crust crispy and pushes out excess oil.

The presenter concludes the video after finishing the preparation of the dish.

• The presenter concludes the video after presenting the final dish, Fried Pork Belly with Red Fermented Bean Curd.
• The presenter hopes that viewers will enjoy the dish.