The Original Hakka Noodles

Yanmian, Hakka Noodles! A classic from Meizhou, this dish spread throughout Asia to become a worldwide phenomenon.

SEASONED FISH SAUCE FOR YANMIAN

Makes enough for ~6 bowls. Scale up or down accordingly.

* Lard, 2 tbsp

* Fish sauce (鱼露), 3 tbsp

* Water, 3 tbsp

* Salt, 3/4 tsp

* Sugar, 3/4 tsp

* MSG (味精), 1/2 tsp

Over a medium high flame, heat up the lard, then go in with the fish sauce and the water. Add the salt and sugar, allow to come up to a rapid boil. Boil for ~90 seconds. Finish with the MSG.

YANMIAN

* Dried alkaline noodles (碱水面), 60g

* Lard, 1 tbsp

* Seasoned fish sauce from above, 1 tbsp

* Sliced scallions, to your liking (~1 scallion, ~1/2 tbsp)

* Deep fried garlic, 1 tbsp

Boil the noodles according to your package, move to a plate. Add the lard and the seasoned fish sauce and mix well. Top with the scallions and the deep fried garlic.

PEPPERY PORK STOCK

* Water, 2L

* Pork bones, 500mL

* Ginger, ~1 inch, smashed

* White pepper (白胡椒), 1 tsp, cracked

Add the pork bones to cool water, and bring it all up to a boil. As it begins to simmer/come up to a boil, this is a good time to skim. Once it's at a boil, add in the ginger and the cracked white pepper. Cover, and turn your flame down to the lowest heat your stove will go.

Simmer for at least five hours, and up to ten.

SIDE SOUP FOR YANMIAN

* Peppery stock from above, 300mL

* Pork loin (里脊肉/外脊肉), 50g, sliced into sheets

* Marinade for the pork:

• Salt, 1/8 tsp
• Sugar, 1/8 tsp
• White pepper powder, 1/8 tsp
• Cornstarch, 1 tbsp
• Water, 3 tbsp
• Oil, 1 tsp

* Pork liver (猪肝), 50g, sliced into sheets

* Marinade for the pork liver:

• Salt, 1/8 tsp
• Sugar, 1/8 tsp
• White pepper powder, 1/8 tsp
• Cornstarch, 1/2 tsp
• Water, 1 tbsp
• Oil, 1 tsp

* Pork meatballs, optional, 50g

* Spinach -or- goji berry leaves -or- your tender vegetable of choice, 30g

* Seasoning for the soup:

• Salt, 1/4 tsp
• MSG, 1/8 tsp
• Chicken bouillon powder (鸡粉), optional, 1/8 tsp
• White pepper powder, optional, 1/8 tsp

Slice the pork and liver into sheets, and mix each with their respective marinades. If using spinach, slice the spinach into ~thirds.

Bring the stock up to a boil, then add in the "seasoning for the soup". Add in the pork meatballs and the marinated pork. Once the pork has changed color, ~30-45 seconds, add in the marinated liver. Cook for ~20 seconds, then add in the spinach/vegetable of choice. Quick mix, heat off.