Steps
- Boil 1.35kg of pork bones and 900g of marrow beef bones in water for 10 minutes, skimming foam. Drain and rinse the bones and pot.
- Return the bones with 10 cups of cold water, adding enough to cover. Bring to a boil, skim, and simmer covered over low heat for 2 hours. Strain, reserve any attached meat, and discard the bones.
- Bring the broth to a boil. Add 225g of pork shoulder and 225g of cleaned pork intestines; simmer for 30-40 minutes, until tender. Lift out, cool slightly, and slice into strips.
- Simmer 225g of pork liver in the broth for 7-10 minutes, until cooked through. Lift out, cool slightly, and slice into strips.
- Add 1 minced red onion and 2 minced garlic cloves to the broth and cook for 2-3 minutes. Stir in 1 tablespoon of sautéed shrimp paste, 2 tablespoons of sugar, and ¼ teaspoon of monosodium glutamate. Season with salt and pepper.
- Blanch 900g of fresh miki egg noodles in boiling water for 30-40 seconds and drain. Ladle the hot broth over the noodles, add all the cooked meat, and garnish with crushed pork cracklings, fried garlic bits, and chopped scallions.