Ingredients
1000 g (about 2.2 lbs) noodles, 250 g (about 9 oz) each sliced pork liver, sliced pork kidney, cooked lard, shredded pork tripe, and tender bamboo shoots, 100 g (about 3.5 oz) each shelled shrimp, sliced mushrooms, and shredded pickled mustard greens, 40 g (about 1.5 oz) spinach leaves, 20 g (about 0.7 oz) dried shrimp roe.
Seasonings
25 g fine salt, 2 teaspoons ground white pepper, 1000 g (about 4 cups) chicken broth, 25 g MSG, 100 g (about 1/2 cup) sesame oil, 150 g (about 2/3 cup) vegetable oil.
Steps
1. Heat a wok over high heat until hot, add vegetable oil and heat until it reaches about 60% of its smoking point, then add sliced pork liver, sliced pork kidney, shredded pork tripe, and sliced mushrooms, stir-frying briefly until just cooked, then add shrimp and chicken broth, bring to a boil to create the topping sauce.
2. Add chicken broth to a wok, then add shredded pickled mustard stems, sliced bamboo shoots, and lard; bring to a boil, then add MSG and salt. Add the noodles and cook until they float to the surface, then lift them into a soup bowl. Divide the topping over the noodles, sprinkle with white pepper and dried shrimp, and drizzle with sesame oil. Blanch the spinach leaves in boiling water and place them on top of the noodles to serve.