Heat 1 tablespoon of oil in a wok, then add 500g of fatty ground pork. Slowly render the lard over medium heat in three stages: first, fry until the meat becomes loose and flows off the spatula (a couple minutes); second, patiently scrape off any meat sticking to the wok and add extra oil if needed; third, after about 5 minutes, the pork releases its fat and fries until lightly browned but not crispy.
2
Mix some of the rendered lard into the chili bean paste to help it combine evenly and prevent scorching.
3
Add the mixed chili bean paste to the wok and fry for about 1 minute, then add the sweet bean paste and fry together for another 2 minutes.
4
Pour in half a cup of stock and let it simmer together for about 3 minutes.
5
Season with 1/4 teaspoon salt and 1/2 teaspoon each of MSG, white pepper, and sugar. Mix well, then add 1 tablespoon of Shaoxing wine and simmer for 1 minute.
6
Make a slurry with 1 tablespoon potato starch and 2 tablespoons water. Slowly drizzle it into the sauce while stirring until the sauce reaches the desired thickness, then transfer to a bowl.
7
For the dry-mixed version, add the base seasoning to a noodle bowl: 1 teaspoon garlic water, 1/2 teaspoon Chinese dark vinegar, 1/2 tablespoon Sichuan chili oil, 1/4 teaspoon Sichuan peppercorn powder, 1/4 teaspoon toasted sesame oil, 1/2 tablespoon soy sauce, 1/8 teaspoon each salt and MSG, and 1/4 cup stock or water.
8
Boil 60g of dried noodles per serving with 2-3 pieces of baby bok choy until cooked to your preference, then carefully transfer to the prepared noodle bowl.
9
Top the noodles with 2-3 tablespoons of the meat sauce, garnish with scallions and cilantro, and serve.
10
For the soup noodle version, use the same base seasoning but the stock is mandatory. Add all seasoning to the bowl along with hot stock. Cook the noodles and vegetables the same way, then add the meat sauce on top.
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