Rehydrate the dried mushrooms

• Soak the dried wood ear mushrooms and white fungus in warm water until soft.
• Drain, then slice the shiitake mushrooms, fungus and wood ears into thin strips.

Marinate the pork

• Mix the pork strips with water until absorbed.
• Add a pinch of salt, oil and cornstarch, then set aside to marinate.

Prepare the vegetables and egg

• Slice the tofu, bamboo shoot and carrot into thin strips.
• Beat the egg and chop the scallions for garnish.

Fry the chilies and bring the stock to a boil

• Heat oil in a hot pot and briefly fry the dried chilies until fragrant.
• Add the chicken stock to the same pot and bring to a boil.
• Add the pork and stir to separate the strips.

Add the vegetables and seasonings

• Add the rehydrated mushrooms, lily buds, bamboo shoots and carrots.
• Stir in the light soy sauce, dark soy sauce, salt, sugar, white pepper and sesame oil.
• Simmer gently.

Thicken the soup

• Stir in the cornstarch slurry in a thin stream while stirring the soup.
• Cook until slightly thickened, then add the tofu and simmer briefly.

Create the egg ribbons

• Stir the soup in one direction and slowly pour in the beaten egg to create ribbons.
• Give one gentle stir.

Finish and serve

• Turn off the heat, then add the black vinegar and more white pepper.
• Taste and adjust for more heat or sourness as desired.
• Garnish with scallions and serve.