製作步驟/Preparation

1. 開火，鍋內倒入少許油。放入五花肉條，用中火慢慢煎炒至表面呈現誘人的金黃色，並逼出油脂。
2. 放入準備好的蒜末，與肉條一同翻炒，直到蒜香散發。
3. 擠入 100g 滷肉醬，翻炒均勻，隨後加入 300ml 水。轉大火煮滾後，蓋上鍋蓋改用中火燉煮 25-30 分鐘。
4. 打開鍋蓋，將調好的 1：3 勾芡水再次攪拌均勻後淋入鍋中，攪拌至醬汁濃稠發亮。
5. 將香濃滷肉汁淋在白飯上即可享用。
6. 
   

1. Turn on the heat, pour a little oil into the pot, add the pork belly strips, and slowly stir-fry over medium heat until the surface turns an appealing golden brown and the fat renders out.
   
2. ​Add the prepared minced garlic and stir-fry together with the meat strips until fragrant.
   
3. ​Squeeze in 100g of braised pork sauce, stir-fry evenly, then add 300ml of water. Bring to a boil over high heat, then cover with a lid and simmer over medium heat for 25–30 minutes.
   
4. ​Remove the lid, restir the prepared 1:3 starch slurry until uniform, pour it into the pot, and stir until the sauce becomes thick and glossy.
   
5. ​Ladle the rich, fragrant braised pork and sauce over the hot white rice to serve!