Yield: 4 servings
|3 \N||Dried wood ears|
|20 \N||Dried tiger lily buds|
|3 cups||Hot water|
|¼ pounds||Pork butt|
|½ teaspoon||Rice wine or dry sherry|
|1 teaspoon||Sesame oil|
|2 ounces||Fresh mushrooms, sliced|
|¼ cup||Shredded bamboo shoots|
|1 \N||3\" square bean curd, sliced|
|2 tablespoons||Worcestershire sauce|
|2 teaspoons||White vinegar and adjust|
|1 \N||Egg, beaten|
|½ teaspoon||Black pepper|
|½ teaspoon||White pepper|
|1 tablespoon||Sesame oil|
|6½ cup||Chicken broth or white stock|
|¼ cup||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.