Vegetables to taste, such as greens, wood ear mushrooms, etc.
Marinated soft-boiled eggs to taste
Chopped spring onions to taste
Seaweed to taste
Steps
Bring a pot of water to a boil and blanch the pork bones for about 10 minutes. Remove the pork bones and rinse them thoroughly with water.
In a large pot, add the blanched pork bones, ginger, spring onion sections, and garlic. Bring to a boil, then reduce heat and simmer for 2 hours.
Remove the pork bones and strain the broth to remove any impurities.
Slice the pork belly into thin pieces and marinate with doubanjiang, cooking wine, soy sauce, salt, and white pepper powder for about 30 minutes.
Heat a frying pan with a little oil and pan-fry the marinated pork belly until both sides are golden brown.
Cook the noodles in a pot of boiling water until done.
Place the cooked noodles in a bowl, add the pork bone broth, pan-fried pork belly, vegetables, marinated soft-boiled eggs, chopped spring onion, and seaweed.
