3 Dried wood ears
20 Dried tiger lily buds
3 c Hot water
1/4 lb Pork butt
MARINADE
1/2 teaspoon Rice wine or dry sherry
1/2 teaspoon Cornstarch
1 teaspoon Sesame oil
REMAINING INGREDIENTS
1-1/2 c Chicken broth
5 c Water
1 teaspoon Salt
2 oz Fresh mushrooms; sliced
1/4 c Water chestnuts; sliced
1/4 c Bamboo shoots; shredded
2 tablespoon Carrot; shredded
3 Inches square Tofu; sliced
2 tablespoon Worcestershire sauce
1 teaspoon Vinegar
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg; beaten
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
1 teaspoon Sesame oil
Soak wood ears and lily buds in 3 c. hot water for 15 min. to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients. In a small bowl. Add pork shreds; mix well. Let stand 15 min. Combine chicken broth and 5 c. water and salt in a med. saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms; water chestnuts, bamboo shoots, carrot, wood ears and lily buds to broth. Simmer 3-4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add Worcestershire and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over med. heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil. Serve hot.