Shaanxi Saozi Mian (陕西臊子面)

For the meat sauce

• 1/4 cup oil (any neutral oil, such as vegetable or canola oil)
• 1 cinnamon stick
• 3 star anise
• 3 dried bay leaves
• 2 tablespoons ginger (minced)
• 1 pound pork belly or boneless country ribs (cut into 1/2 inch pieces)
• 1 teaspoon salt
• 2 tablespoons Sichuan chili flakes (or to taste)
• 1/4 cup Shaoxing wine
• 1 1/2 teaspoons five spice powder
• 2 tablespoons light soy sauce
• 1/3-1/2 cup Chinese black vinegar
• 2 teaspoons sugar

For the egg omelette:

• 1/2 teaspoon cornstarch
• 2 teaspoons water
• 1 large egg
• 1 tablespoon oil

For the soup base and noodles:

• 2 tablespoons oil
• 1 tablespoon ginger (minced)
• 1/2 cup carrot (diced into 1/2 inch cubes)
• 2/3 cup potato (diced into 1/2 inch cubes)
• 1 1/2 cups rehydrated wood ear mushrooms (10g dried; rinsed and torn into small pieces after reconstituting)
• 1/4 cup rehydrated dried lily flowers (cut into 1-inch pieces)
• 1 tablespoon oyster sauce
• 8 cups homemade chicken stock (alternatively, 4 cups chicken stock and 4 cups water)
• 8 fried soy puffs (cut into quarters)
• salt to taste
• 5 ervings thin wheat noodles (or rice noodles, if you need a gluten-free option)
• 1/3 cup garlic chives (cut into 1/2 inch pieces)
• 1 scallion (finely chopped)
• homemade chili oil (optional, to taste)