Step 1

Rinse the salt off the Preserved Chinese kohlrabi with water.

Step 2

Boil the Preserved Chinese kohlrabi and dried anchovies in a stockpot with 5 liters of water.

Step 3

Simmer for 1 hour.

Step 4

Season with salt when it is done.

Step 5

For the dried wood ear, soak them into a bowl of water for approximately 30 minutes.

Step 6

Once the wood ear has softened and expanded in size, use scissors, and cut away the hard part such as the stem.

Step 7

Then cut the wood ear fungus into julienne.

Step 8

Clean baby spinach and use only the leaves part.

Step 9

Peel garlic, crush and chop.

Step 10

Prepare the other ingredients accordingly.

Step 11

Preheat cooking pan/wok with cooking oil.

Step 12

Shallow fry the dried anchovies with low heat.

Step 13

Strain the fried anchovies and set aside while leaving the oil in the pan.

Step 14

At medium-low heat, add chopped garlic into the pan and fry to golden.

Step 15

Add minced meat and thoroughly fry it.

Step 16

Add soy sauce, salt, and sugar and fry the minced meat until dark brown color. Transfer to a bowl/container and set aside.

Step 17

Bring 3 liters of water to boil and blanch wood ear fungus for 30 seconds.

Step 18

Strain blanched wood ear fungus and set aside.

Step 19

Then with the same boiling water, blanch the egg noodle for 30 seconds.

Step 20

Strain the noodles and plate.

Step 21

With a bowl, place the baby spinach leaves in.

Step 22

Place the blanched egg noodle onto the spinach leaves leaving some at the side of the bowl.

Step 23

Add broth in.

Step 24

Topped with a generous amount of minced meat, blanched wood ear fungus, and fried anchovies. Serve.