1teaspoonscallion white , white part and green part minced separately
2clovesgarlic , minced
2cupswater or chicken stock
Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
Heat up oil in wok and fry the ground pork until aroma. Transfer out.
Add doubanjiang, minced garlic, sliced ginger and chopped scallion in wok and stir-fry over medium fire until the oil becomes red and you can smell the aroma. Return pork and add soy sauce. Mix well.
Pour 2 cup of clean water (or chicken stock is much better ) and bring everything to boil. Add soaked vermicelli and sugar; give a big stir-fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out)