Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless pork
3 tb Soy sauce
8 Dried lily buds
4 Dried tree ears
4 Dried mushrooms
6 c Homemade chicken broth
3 tb Rice wine vinegar
1/2 ts Pepper
8 oz Fresh tofu
1 tb Cold water
1 tb Cornstarch
1 Beaten egg
2 tb Thinly sliced green onion

Partially freeze pork; cut pork into 1x1/4-inch strips. Sprinkle
meat with 1 tablespoon of the soy sauce. Meanwhile, in three bowls
soak lily buds, mushrooms, and tree ears in enough hot water to cover
for 30 minutes. Drain lily buds, mushrooms, and tree ears. Cut off
and discard tough stem end of lily buds. Slice each lily bud into
1-inch lengths. Thoroughly rinse tree ears under running water; drain
well. Cut off and discard stems. Cut mushrooms and tree ears into
thin strips. In large saucepan bring chicken broth to boiling; stir
in pork, the remaining soy sauce, lily buds, mushrooms, tree ears,
rice wine vinegar and pepper. Simmer covered, 10 minutes. Slice tofu
into 1/4 inch wide strips. Add to soup simmer, covered, 3 minutes
more. Blend cold water into cornstarch. Stir into soup.
Pour egg slowly into hot soup in a thin stream, beating constantly
with fork till egg cooks and shreds finely. Cook soup till slightly
thickened and bubbly. Remove from heat. Stir in thinly sliced green
onion. 6-8 servings

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