Seasonings
Corn noodles 200 g (about 7 oz), cooked pork hock meat, wood ear mushrooms, and cilantro to taste.
Seasonings
Chopped scallions, minced ginger, salt, MSG (or to taste), cooking wine, sesame oil, white pepper, and chicken broth, each as needed.
Steps
1. Slice the cooked pork hock into thin pieces; soak the wood ear mushrooms until softened, then trim and clean them; wash the cilantro and cut into sections.
2. Heat oil in a wok until hot, add scallions and ginger and stir-fry until fragrant, then splash in cooking wine, add chicken broth, bring to a boil with pork hock and wood ear mushrooms.
3. Then add the corn noodles and cook for about 6 minutes. Transfer to a clay pot, add salt and MSG, and continue cooking for 2 more minutes. Sprinkle with white pepper and cilantro, drizzle with sesame oil, and serve directly in the pot.