Ingredients

　　Pork belly400g

　　Green garlic10 stalks

Spring onionGingerGarlic, as needed

SichuanDoubanjiangBean paste1 package

Roux slicing method for braised pork

1. Cut the spring onions, ginger, and garlic into thin slices.

2. Wash the green garlic and cut it into segments, separating the stems from the leaves.

3. Clean the pork belly, boil in clear water until a skewer can easily pierce through the skin. Let it cool slightly, then slice it thinly.

4. In a pan, add a little oil, place the sliced pork and fry over low heat until crispy. Once done, move the meat to one side of the pan. Use the remaining oil to stir-fry the spring onion, ginger, and garlic.

5. Add the Sichuan doubanjiang and stir-fry until well combined; the color should be appealing!

6. Add the green garlic stems and stir-fry until they are cooked through.

7. Add the green garlic leaves and continue to stir-fry.Once the garlic leaves have softened, it's time to serve.

Tips

The Sichuan doubanjiang is sufficiently flavorful, so no additional seasonings are needed.

It's best to separate the stems from the leaves of green garlic when stir-frying; this ensures the stems cook through while keeping the leaves tender.