Seasonings
200 g (about 7 oz) wide noodles, 100 g (about 3.5 oz) pork belly, and eggs, dried shrimp, wood ear mushrooms, shiitake mushrooms, and tomato, all to taste.
Seasonings
Chopped scallions, minced ginger, minced garlic, sesame oil, and ground white pepper, a pinch each; salt, MSG, and sugar, 1/2 teaspoon each; soy sauce and Shaoxing wine, 1 tablespoon each; water starch, as needed; vegetable oil, 2 tablespoons; broth, 500 ml (about 2 cups).
Preparation
1. Bring a pot of water to a boil, add wide noodles and cook for 8 minutes until tender, then drain, toss with a little sesame oil, and plate.
2. Rinse the pork, then mince it; remove the stem from the tomato, wash it, and cut into small pieces; rinse the dried shrimp, wood ear mushrooms, and shiitake mushrooms separately, soak until soft, then drain.
3. Blanch the wood ear mushrooms and shiitake mushrooms in boiling water, then remove and rinse under cold water, and cut both into small pieces.
Steps
1. Beat the eggs until smooth, then scramble them in hot oil until cooked through.
2. Heat vegetable oil in a wok until it reaches about 80% hot, add the ground pork and dry-fry until it changes color and the moisture evaporates, then add minced scallions, ginger, and garlic, stir-frying until fragrant, and finally splash in the cooking wine and stir well.
3. Then add the dried shrimp, wood ear mushrooms, and shiitake mushrooms, stir-frying briefly, and season with salt, soy sauce, cooking wine, and sugar.
4. Add the broth and bring to a boil, then thicken with a cornstarch slurry, sprinkle in the MSG, and add the tomato pieces.
5. Gently stir in the egg ribbons until evenly distributed, then pour the sauce over the noodles, sprinkle with white pepper, and drizzle with sesame oil. Serve immediately.