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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