1. Ingredients: 2g pork stuffing and 25g noodles (raw).

2. Accessories: 1 tbsp cooking wine, 3 tbsps light soy sauce, 1 tbsps light soy sauce, 1 tsp starch, a few shallots, 1 small piece of ginger, several cloves of garlic, 2 tbsps Chili oil, 2 tbsps salad oil, 1 tbsps douban hot sauce, 1 pickled pepper and a little sugar.

3. Add 1 teaspoon of soy sauce, 1 teaspoon of dried starch and 1 teaspoon of cooking wine to the minced pork, mix well and marinate for 5 minutes. Cut ginger and garlic into powder, cut onion into chopped green onion, and chop millet and pickled pepper.

4. Heat the pan, pour in two tablespoons of Chili oil and salad oil on medium and low heat, add minced ginger and garlic and stir-fry until fragrant, then add chopped pickled pepper and Pixian watercress hot sauce and stir-fry until fragrant.

5. Pour into the marinated minced meat and stir-fry over medium heat until the minced meat is fully cooked.

6. Add 1 tbsp of soy sauce and a little sugar, stir well and turn off the heat.

7. In another small pot, put half a pot of water to boil, then add the noodles. After the water boils, order cold water twice, and cook until the noodles are fully cooked without hard hearts.

8. Put the noodles into the noodle bowl, pour some soup for cooking the noodles, add 1 tablespoon of soy sauce, sprinkle some chopped green onion, spread the fried spicy meat with OK and mix well.