Most people can eat it. (Note: those with damp heat and phlegm stagnation should be taken with caution; those with obesity and high blood lipids should not eat more.)
Slice the pork belly first, and cut the garlic stems and leaves into separate sections.
Stir-fry the pork belly in the hot pan until the sides are slightly yellow.
Add garlic, scallion and garlic stems and sauté.
Then add 30g water and seasoning to the sangjiu and simmer for a while.
After the water is simmered, it can be poured into light green and garlic leaves and stir-fried a little to get out of the pan.