Ingredients
400 g all-purpose flour, 200 g Chinese greens cut into sections, 100 g sliced lean pork, 10 g each of cooked winter bamboo shoots and rehydrated shiitake mushrooms, 5 g each of dried shrimp and cooked ham slices.
Seasonings
1 teaspoon salt, 1 tablespoon soy sauce, 1/2 teaspoon MSG, 300 g (about 1 1/4 cups) pork broth, and 500 g (about 2 1/4 cups) lard (about 150 g/2/3 cup will be used).
Steps
1. Combine flour with water and knead thoroughly to form a dough, then roll it out into a sheet, cut into diamond-shaped pieces, deep-fry in oil until fully cooked, remove and drain excess oil.
2. Heat oil in a wok until hot, add the sliced pork, winter bamboo shoots, dried shrimp, ham, shiitake mushrooms, and greens, and stir-fry briefly. Pour in the meat broth and bring to a boil, then add the dough pieces, soy sauce, salt, and MSG. Simmer over low heat for 5 minutes, and it is ready.