Combine June Fragrance Fermented Bean Paste, Haitian Yellow Soybean Paste, and Liubiju Dry Yellow Bean Paste in a bowl. Gradually add Shaoxing Huadiao Yellow Rice Wine while mixing by hand to break down the pastes. Follow by incorporating soy sauce to further blend the mixture. Avoid using regular cooking wine due to its strong aroma. The consistency should be smooth and well-integrated.
Heat oil in a wok and fry star anise and bay leaves until fragrant, then remove them. Add diced pork belly and stir-fry over high heat until the oil turns clear and the meat’s surface becomes golden. Add the first portion of chopped scallions at this stage. Introduce the prepared paste mixture and stir-fry briefly. Add the second portion of chopped scallions and continue cooking. Reduce to low heat to simmer slowly, as the paste may splatter. Simmer until a layer of oil forms on the surface, then skim off this oil for later use in other dishes to enhance flavor. Add the final portion of chopped scallions and stir-fry over high heat to finish. Prepare a larger batch for storage in an airtight container; it can be refrigerated for extended use. Serve over noodles with preferred vegetable toppings and a clove of garlic for a richly satisfying meal.