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The second layer was steamed green vegetables. The tender and vibrant greens were laid out delicately, topped with ginger, minced garlic, soy sauce, and oyster sauce.
The third layer was the highlight—braised pork rice.
She had chosen both fat and lean pork belly, boiled it, and then minced it into smaller pieces. In a clay pot, it was then simmered on low heat until the fat was bubbling with sound, and the gelatin in the pig skin perfectly melted into soup.
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