Recipe - Chinese Hot And Sour Soup

3 Dried wood ears
20 Dried tiger lily buds
3 cup Hot water
One fourth pound Pork butt
MARINADE:
One half teaspoon Rice wine or dry sherry
One half teaspoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Salt
2 ounce Fresh mushrooms, cut or sliced up
One fourth cup Shredded bamboo shoots
1 3" square bean curd, cut or sliced up
2 tablespoon Worcestershire sauce
2 teaspoon White vinegar and adjust
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg, beaten
One half teaspoon Black pepper
One half teaspoon White pepper
1 tablespoon Sesame oil
6 One half cup Chicken broth or white
stock
One fourth 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.