At the beginning of sautéing, you can place it on the stove and stir-fry over high heat.
But once the ground meat has broken up, you should move the pan away from the flame, to the side of the stove, and use the residual heat to fry out the aroma and moisture of the ground meat.
Only then will the ground meat be sufficiently crispy and even more delicious.
When the ground meat in the pot becomes granular, and the oil at the bottom of the pot turns clear, it means that the ground meat is well fried.
Put the pot back on the stove, and add ginger slices and Thai chili rings.
Stir-fry for a bit to bring out the aroma of the ginger and Thai chilies.
Then add the chopped Doubanjiang and continue to stir-fry, letting the hot oil bring out the aroma and Red Oil of the Doubanjiang.
This step requires some patience, as you must fry the aroma out of the Doubanjiang for the sweet potato noodles to taste even better.
