Shaanxi Qishan Noodles

Rehydrate dried wood ear mushrooms and dried lily flowers in warm water for 30 minutes. Once softened, drain, rinse, slice the wood ear mushrooms, and tie the lily flowers into knots.

Dice the pork belly into small cubes. Dice the carrot and potato into similar small cubes. Mince the ginger and garlic. Chop the scallions, separating the white and green parts.

Heat vegetable oil in a wok or large pot over medium-high heat. Add the diced pork belly and stir-fry until browned and crispy, about 5-7 minutes. Remove the pork belly from the wok and set aside, leaving the rendered fat in the wok.