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1
Roughly mince the garlic.
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2
Remove seeds from the red hot peppers.
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3
(You don't have to remove them completely.)
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4
Chop them into small rounds.
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5
Wash the bean sprouts.
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6
Wash the Chinese chives, and chop into 5 cm lengths.
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7
Pour a little bit of vegetable oil in a wok, and stir-fry the garlic, half of red chili peppers, and Doubanjiang.
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8
When fragrant, add the ground meat.
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9
When the colour of the meat changes, add the 1 tablespoon of soy sauce from the pickled garlic.
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10
Turn off the heat, and transfer to a plate.
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11
Please don't wash the wok from Step 2.
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12
Add the instructed amount of water on the package.
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13
I used 500 ml of water for 2 servings this time, and remaining red hot peppers, then turn on the heat.
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14
When the water from Step 4 starts to boil, add the sauce for the soup, and bring to a boil again, then turn off the heat.
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15
(Usually you have to turn off the heat before adding the sauce.)
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16
Boil water in a separate pot for cooking the noodles.
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17
When you add the noodles in boiling water, simultaneously add the bean sprouts to the Step 5 pot, and turn on the heat.
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18
Add the Chinese chives to the soup 30 seconds before the noodles are ready.
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19
Drain the noodles, pour the Step 6 soup over, and add the Step 3 meat on top, then done.
