Ingredients
150 g (about 5 oz) bean thread noodles, 50 g (about 1.8 oz) each cooked ham, cooked pork, and cooked chicken, 25 g (about 1 oz) soaked dried shrimp, 15 g (about 0.5 oz) soaked shiitake mushrooms, 2 eggs, 3 spinach hearts.
Seasonings
40 g soy sauce, 15 g vinegar, 5 g sesame oil, 10 g mustard paste, 10 grains MSG.
Instructions
1. First, heat a wok over the fire, crack the eggs and pour them in to spread into an egg crepe about 1/8 inch (3 mm) thick, then lift the crepe and cut it into 2.5-inch (6 cm) long, 1/8-inch (3 mm) wide strips; cut the pork, chicken, and ham into 1.2-inch (3 cm) long, 1/8-inch (3 mm) thick strips using a straight cut.
2. Cut the vermicelli into 15 cm (about 6-inch) lengths, then boil in water until tender with no hard center, remove and briefly soak in cold water, drain, and arrange around the edge of a plate; cut the spinach hearts into 1-inch (2.5 cm) sections; slice the shiitake mushrooms, blanch in boiling water, and set aside.
3. Arrange the various ingredients neatly by color on top of the vermicelli in the center of the plate, then sprinkle the dried shrimp over the vermicelli. Finally, in a small bowl, combine soy sauce, vinegar, sesame oil, prepared mustard paste, and MSG to make a dressing, and pour it over the dish just before serving. This dish is colorful and has a unique flavor.