Steps

1. Place the glass noodles in a bowl and cover generously with hot water. Cover and let them rehydrate.
   🕒 01:51
2. Slice the cucumbers diagonally, then cut them into slightly thick matchsticks.
   🕒 02:51
3. Place the matchstick cucumbers in a bowl, sprinkle with 1 tsp of salt, lightly massage, let sit for a while, then squeeze out the moisture.
   🕒 03:49
4. Finely slice the green onion, ginger, and garlic.
   🕒 04:32
5. Coat a frying pan with oil, add 1 tbsp+ of White Sesame Oil, and stir-fry 100g of Ground Pork.
   🕒 05:44
6. Once the ground pork is crumbly, add 1 tsp of Doubanjiang and stir-fry in the oil to release its aroma.
   🕒 06:39
7. When the aroma of doubanjiang is fragrant, add the sliced green onion, ginger, and garlic and stir-fry over medium heat.
   🕒 07:24
8. Add 2 tbsp of Shaoxing Wine and 1 tbsp of Soy Sauce, mix everything, and let the aroma coat the pork.
   🕒 07:55
9. Add 500-600cc of the glass noodle soaking water and dissolve 1 tsp of Chicken Stock Powder.
   🕒 08:37
10. Add the drained glass noodles, and stir in 1 tsp of Sugar and a pinch of Pepper.
    🕒 09:21
11. Cover and simmer over medium heat until the glass noodles have absorbed the soup. This is the key! Adding seasonings in two stages ensures the taste is just right.
    🕒 09:58
12. When the liquid has reduced and the glass noodles are flavored, add 1 tbsp of Soy Sauce, 1 tsp of Sugar, and 1 tsp of Chicken Stock Powder to adjust the taste.
    🕒 10:43
13. When the moisture has reduced, add the cucumbers that were salted and squeezed, and stir-fry briefly.
    🕒 11:38
14. Turn off the heat, plate the dish, and sprinkle with Sichuan Peppercorns to taste before serving.
    🕒 12:01