First preheat the oven to 230 degrees, spread sliced onions on the bottom of the baking tray, then coat the pork belly with olive oil, salt and thyme, put it on the onion and bake it in the oven for 30 minutes.

Reduce the oven temperature to 170℃, put 200cc of water and 200cc of white wine into the baking tray, and continue to bake pork belly for 2 hours.

In the oven, melt the cream in a pot, add the garlic sprouts and stir-fry for 2-3 minutes, then add 200cc of white wine and light cream, and stew for 10- 15 minutes until the garlic sprouts are soft.

Prepare another pot, melt the cream, add the croutons with cream, and fry until the surface is golden yellow.

Spread the garlic seedlings in the third step, then put them into the fried dough sticks in the fourth step, sprinkle Greer cheese on them, and bake them in the oven for 10- 15 minutes, based on the principle of not burning.

Dissolve chicken powder in water and boil. Then pour the sauce on the pork belly baking tray into the same pot and boil it into thick sauce for later use.

Cut the pork into thick slices, pour the sauce in step 6, and then put the white wine cream garlic seedlings on the plate to complete the dish.