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PdfPut the pork into a large saucepan and add enough water to cover it completely. Bring to a boil over high heat and blanch the pork for 10 minutes. Skim the froth and scum from the surface, if needed. Drain and rinse under cold running water until cooled.
Cut the pork into ¼-inch/1-cm-thick slices.
In a large bowl, combine the fermented bean curd, garlic, bean paste, soy sauce, wine, and sugar to form a paste.
Add the pork slices to the bowl and mix well.
Put the tofu strips on a heatproof plate. Place the marinated pork slices on top of the tofu strips.
Pour the remaining paste mix on top and put into a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 30 minutes.
Serve with rice.