Ingredients
150 g noodles (about 5 oz), 25 g each of lean pork, fresh shrimp, and fresh fish fillet, 4 shiitake mushrooms, 1 tomato.
Seasonings
Salt, MSG, sugar, cooking wine, light broth, cornstarch slurry, sesame oil, and lard, each to taste.
Preparation
1. Remove the stems from the tomatoes, wash them, blanch in boiling water briefly, then remove and peel, and dice; soak the shiitake mushrooms until soft, remove the stems, wash, and dice into small pieces.
2. Remove the sinew from the pork, score a shallow crosshatch pattern on the surface, then cut into 1 cm (about 1/2 inch) cubes; devein the shrimp, rinse clean, and cut large ones in half; rinse the fresh fish and cut into small cubes.
3. Bring water to a boil in a pot, add the diced pork, diced fish, and shrimp, blanch briefly, then remove and drain.
Steps
1. Bring water to a boil in a pot, add the noodles and cook until tender, then drain and rinse under cold water. Drain well, transfer to a bowl, and toss with lard and cooking wine.
2. Add a small amount of rendered lard to the wok and heat until it reaches 60% hot, then add the diced tomatoes and stir-fry until softened.
3. Add the diced pork, shrimp, diced shiitake mushrooms, and diced fish, stir-frying until well combined, then pour in clear broth, salt, and sugar.
4. Thicken with a cornstarch slurry, drizzle with sesame oil, and pour into the noodle bowl.