Steps

1. Peel and grate 3 cloves of garlic.
   🕒 08:17
2. Finely chop 40-50g pork belly.
   🕒 09:27
3. In a pot, add 320cc water, chopped 40-50g pork belly, 1 tsp Chinese seasoning, 2 and 1/2 tbsp soy sauce, 10 shakes garlic powder, 3 shakes black pepper, 1/2 tsp sugar, and 8 shakes MSG(Ajinomoto) (MSG), then bring to a boil.
   🕒 09:09
4. Cut 25g chives into 5cm pieces.
   🕒 12:57
5. Beat 1 egg.
   🕒 13:10
6. Once the soup boils, add 10g grated garlic and 1 and 1/2 tbsp lard to the pot. [Chef's Tip!] Raw garlic can lose its aroma easily, so adding it after boiling helps preserve its fresh scent.
   🕒 11:25
7. Add 3 shakes Ichimi chili pepper to adjust the flavor.
   🕒 14:36
8. Add the cut 25g chives to the soup.
   🕒 16:47
9. Reduce heat to low, and slowly drizzle the beaten egg into the soup like a thread. Let the egg set without stirring. [Chef's Tip!] Slowly drizzling the beaten egg and letting it set without stirring creates fluffy egg pieces.
   🕒 17:09
10. In a separate pot, boil 1 serving thick Chinese noodles for 7 minutes.
    🕒 13:43
11. Place the cooked noodles in a bowl, pour in the prepared soup, and it's done.
    🕒 18:17