Xuecai rou si noodle soup

Mix the soup base in the bowl: half a teaspoon lard, a quarter teaspoon salt, an eighth teaspoon chicken bouillon powder, an eighth teaspoon MSG, a quarter teaspoon sugar and half a tablespoon soy sauce with two cups of hot boiled water.

Soak about 30 grams of xuecai in cool water for five minutes to mellow the salt, then strain, squeeze and set aside.

Cut 70 grams of pork into slivers.

Marinate the pork with an eighth teaspoon salt, an eighth teaspoon sugar, a sprinkle of white pepper powder, a quarter teaspoon soy sauce, a quarter teaspoon Shaoxing wine and one teaspoon cornstarch, drizzling in two tablespoons of water until absorbed, then coat with one teaspoon of oil.

Heat about a quarter cup of oil in a wok until wisps of smoke appear, about 185 celsius, and shallow fry the pork roughly one minute until cooked through, then remove.

Pour off most of the oil leaving about one tablespoon; on medium low fry the xuecai two to three minutes until fragrant and slightly drier, then season with a quarter teaspoon of sugar.

Add half an inch of ginger and the white part of two scallions and fry until fragrant.

Turn the flame to high, add the pork back, swirl in half a tablespoon of Shaoxing, mix, half a tablespoon of soy sauce, mix, then pour in three tablespoons of water.

Let it come to a boil, drizzle in a slurry of half a teaspoon of cornstarch mixed with a tablespoon of water and remove once thickened.

Boil the noodles according to their package and put them in the bowl with the soup base.

Smother the stir fry over the top, layer on an optional fried egg and sprinkle over sliced scallion.