Wontons:
- Soak 0.9 oz (25 grams) dried shiitake mushrooms and 0.9 oz (25 grams) wood ear mushrooms in water until soft, then finely chop.
- Peel and finely chop the shrimp, then mix with the ground pork, chopped wood ear mushrooms, and shiitake mushrooms.
- Add 2 teaspoons seasoning, 1 teaspoon MSG, 1 teaspoon ground black pepper, and some dried shallots.

Mix all ingredients well and let sit for 15 minutes to absorb the flavors. Place a spoonful of filling in the center of each square wonton wrapper, fold diagonally, moisten the edges with a little water, and seal.
- When the broth is boiling, drop in the wontons. When they float to the surface, remove and place in a bowl. Drizzle with a little oil to prevent sticking.

Pork liver, char siu pork, eggs, and pork skin:
- Boil the pork liver until just cooked, then slice thinly.
- Boil the eggs and cut into wedges.
- Marinate the pork tenderloin with seasoning, sugar, MSG, and annatto oil. Let it absorb the flavors, then pan-fry until cooked through. Slice thinly.
- Soak the dried pork skin until soft, cut into bite-sized pieces, blanch in boiling water, then set aside.

Broth:
- Blanch the pork bones, then simmer with clean water. Rinse the dried shrimp shells, place in a cloth bag, and add to the pot. Simmer on low heat for a clear broth.
- Season with salt, MSG, a little sugar, and fish sauce to taste.
- Add the remaining soaked shiitake mushrooms and simmer for 15 minutes, then remove the mushrooms.

Wash the mustard greens and cut into 3-inch (7 cm) pieces. Blanch until just cooked, then remove to a bowl.
Cut the fresh chives into 2-inch (5 cm) pieces.

To serve: Blanch the wonton noodles in boiling water, drain, and place in a large bowl.
- Add wontons, char siu pork, pork liver, pork skin, egg wedges, shiitake mushrooms (a few pieces of each), mustard greens, and chives. Ladle hot broth over the top.
Sprinkle with a little ground black pepper for aroma.
The broth should be rich and highlight the flavor of shrimp.