1. Mix pork shreds and cornstarch evenly; wash and drain mung bean sprouts and set aside. 2. Pour the salad oil into a hot pot and heat it up. Add step 1 and stir-fry over medium heat until it turns white. Add minced ginger, minced garlic and spicy bean paste and stir-fry over low heat. Then add water, step 2 and the remaining seasonings. Mix the ingredients and cook until the soup is slightly dry, turn off the heat and set aside. 3. Pour an appropriate amount of water into the soup pot and bring to a boil. Add the thin Yangchun noodles and stir well. Cook over medium-low heat for about 2 minutes until cooked. Drain the water and put it into a large bowl. Add an appropriate amount of Step 3 and mix well while it is hot. , sprinkle with a little chopped green onion.