Clean zucchini and remove any dirts on surface and then cut into 4 pieces. Remove the pulp inside and keep the melon part only. Then further cut into 0.5cm wide strips.
Transfer all the strips to a large pot and then add around 1 tablespoon of salt. Mix well and set aside for 15 minutes. There will be a layer of water at the bottom of the bowl. Discard the water at the bottom and then re-add clean water to wash the zucchini to avoid over salty flavor. Then squeeze the water out as possible.
In wok, add oil and fry pork belly slices until browned, add doubanjiang, garlic, ginger, scallion white and fresh chili pepper. Fry until aroma.
Use super high fire and cook for 2-3 minutes until the zucchini is almost cooked. Serve hot!