Copycat Tai Hwa pork noodle

Ingredients

• 1/4 cup mushroom powder dried shitake, see instruction
• 3 tablespoons pork bone broth store-bought Swanson, or chicken stock, see note *
• 1 tablespoon canola oil
• 2 tablespoons Shaoxing wine see note **
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce extra
• 1/2 cup pork stock store-bought, or chicken stock
• 1 star anise
• 2 teaspoons apricot jam
• 1/2 tablespoon molasses
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon ground allspice
• 2 teaspoons dashi granule
• 3 1/2 ounces red chili such as cayenne, goat horn or jalapeno
• 1 1/2 tablespoons chili paste sichuan douban, see note ***
• 2 cloves garlic peeled
• 1/2 cup canola oil
• 2 ounces guanciale fatty, or pancetta, finely diced
• 2 ounces pork fat solid, finely diced
• 3 fillets anchovy in olive oil, drained
• 1 tablespoon oil anchovy
• 1 tablespoon Shaoxing wine
• 2 cloves garlic smashed
• 1/3 cup balsamic vinegar lower-range
• 1/3 cup chinkiang vinegar see note ****
• 5 1/2 ounces pork liver fresh
• 1/3 cup whole milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pound pork shoulder ground
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon ground white pepper
• 6 cups pork bone broth store-bought Swanson, or chicken stock
• 12 fish balls store-bought
• 6 ramen noodles portions, 1 portion is about a handful of fresh, or egg noodles
• scallions Finely diced, to garnish, optional
• ground white pepper to dust

Nutrition

• Calories : 690 calories
• Carbohydrate : 17 grams
• Cholesterol : 195 milligrams
• Fat : 51 grams
• Fiber : 1 grams
• Protein : 36 grams
• SaturatedFat : 8 grams
• Sodium : 2520 milligrams
• Sugar : 8 grams