Take a handful of water spinach, remove the root ends, and cut it into manageable pieces.

Soak the water spinach in salt water for 5 minutes.

Rinse the water spinach under running water, using your hands to gently rub the leaves and stems.

Inspect the water spinach for any remaining dirt or grit. If necessary, repeat the rinsing process.

Draining the water spinach ensures that it is not excessively wet, which can affect the texture and cooking process.

Finely chop some garlic and slice fresh red chili pepper for added color.

In an empty bowl, combine 3 pieces of white fermented bean curd with 1/4 tsp salt, 1/4 tsp sugar, and 1 tablespoon Shaoxing rice wine. Don't forget to add some fermented water. Stir until well mixed.

Heat oil in a pan and sauté the minced garlic until fragrant. Then, add the sliced red chili pepper.

Add the water spinach to the pan once the garlic becomes aromatic. Stir-fry over high heat and quickly to maintain its vibrant green color.

Then pour in the fermented bean curd mixture. Stir-fry until the water spinach is evenly coated.

Transfer the delicious water spinach stir-fry to a plate. It's a flavorful and affordable dish.