Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Dried wood ears
20 Dried tiger lily buds
3 c Hot water
1/4 lb Pork butt
MARINADE:
1/2 ts Rice wine or dry sherry
1/2 ts Cornstarch
1 ts Sesame oil
1 ts Salt
2 oz Fresh mushrooms, sliced
1/4 c Shredded bamboo shoots
1 3" square bean curd, sliced
2 tb Worcestershire sauce
2 ts White vinegar and adjust
5 tb Cornstarch
5 tb Water
1 Egg, beaten
1/2 ts Black pepper
1/2 ts White pepper
1 tb Sesame oil
6 1/2 c Chicken broth or white
-stock
1/4 c Water chestnuts

Soak wood ears and lily buds in 3 cups hot water 15 minutes 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 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.

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