Cut into a hob block (please ignore my knife work)
After the oil is hot, pour the hazelnuts into the wok for about 3 minutes.
Pour in the watercress and continue to stir fry for about 2 minutes.
Add water, cover the lid, fire for 15 minutes, turn to low heat for 10 minutes.
Add salt (I added two teaspoons according to personal taste). The small fire continued for 3 minutes.
Start the pot. Summer is recommended to cool down and eat, especially cool and refreshing.