Ingredients
- 20 tiger lily buds (dried)
- 3 wood ears (dried)
- 1 egg
- 1/4 bamboo shoots (shredded)
- 1,500 ml chicken broth
- 700 ml water (hot)
- 75 ml water
- 65 gr pork butt
- 60 ml water chestnuts
- 40 gr cornstarch
- 30 ml worcestershire sauce
- 20 gr mushrooms (fresh)
- 16 ml sesame oil
- 10 ml vinegar (white)
- 5 ml sesame oil
- 3 gr salt
- 1 gr black pepper
- 1 gr pepper (white)
- 1 gr cornstarch
- 2 ml rice wine
- 3 slices bean curd (square)
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.
