1. Chop the pork into minced meat, add appropriate amount of starch and soy sauce and stir well.
2. Soak 200g of dry vermicelli in boiling water to soften, soak for about 1 hour.
3. Cut the ginger and garlic into minced pieces.
4. Heat the wok with oil, pour the minced meat into the wok and fry until the color changes, then add the prepared minced ginger and minced garlic and stir-fry with pepper, then add 2 teaspoons of Pixian Douban and appropriate amount of soy sauce, stir fry and pour the soaked Fry the vermicelli for two minutes, add water just over the vermicelli, cook for about ten minutes until the vermicelli becomes soft, add some salt and chicken essence. Don't put too much salt, the watercress is quite salty, then thicken the juice and start the pot.
