Yi mian with three delicacies

Rinse the dry shiitake and soak them in cool water at least 4 hours, then squeeze the liquid back into the bowl and reserve it.

Remove the stems, cut each mushroom into two slices then slivers; cut the fresh shiitake into slivers the same way.

Cut the pork into slivers and marinate with the salt, sugar, white pepper, soy sauce and liaojiu, then mix in the oil.

Cut the choy sum into halves or quarters if large, blanch 30 seconds, strain and set aside.

Bring about 3 liters of water to a rolling boil in a big wok and add the yiming.

Stir gently with chopsticks to loosen and cook on high about 2 minutes, stirring occasionally, until it still has a bite of hardness inside.

Rinse under running water to remove the surface grease and leave it in the strainer to drain.

Long yao the wok: piping hot, heat off, add the oil, swirl for a nonstick surface.

On high heat add the pork slivers, spread them out, sear 15 seconds then fry 30 seconds more; heat off and reserve the pork.

In the same wok on medium with a touch more oil, fry the fresh shiitake, swirl in a slug of liaojiu to dissolve the fond and fry about 2 minutes.

Add the dry shiitake and fry another 2 minutes.

Add the mushroom soaking liquid, discarding the sediment, and as it comes to a boil season with salt, sugar, soy sauce, dark soy sauce and oyster sauce.

Once boiling add the yi mien and let it absorb the liquid over medium, stirring gently with chopsticks and a wokchan.

When about a couple of tablespoons of liquid are left, add the pork slivers and keep mixing.

When the sauce is basically absorbed, add the white pepper, MSG and the blanched choy sum and mix through.

Finish with a small drizzle of sesame oil.