Hot and Sour Soup

Steps

1. Rehydrate the wood ear mushrooms and dried shiitake mushrooms: Boil water, put all ingredients in hot water, and let them soak for about half an hour.
2. While waiting for the mushrooms to rehydrate, cut the pork and tofu into thin strips. Chop the fungus mushrooms (wood ear) and separate the stems of the lily bulbs.
3. Prepare the cornstarch slurry: In a bowl, combine 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of water. Add the pork to this mixture and let it sit for about 20 minutes.
4. Start the broth: Pour 8 cups of chicken broth into a pot. Set aside 4 tablespoons of the broth in a separate bowl (to be used later). Place the entire scallion spice bag into the broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Blanch bamboo shoots: While the soup simmers, blanch the bamboo shoots quickly with hot water to remove funkiness.
6. Add pork: After 20 minutes, remove the scallion spice bag. Bring the broth back to a boil and add the marinated pork. Cook for half a minute until you see scum on the surface; scoop out any scum.
7. Simmer aromatics: Reduce heat to low and add the teaspoon of grated ginger. Simmer for 20 minutes.
8. Add main ingredients: Add the bamboo shoots, rehydrated mushrooms (wood ear), lily bulbs, tofu, and all other chopped vegetables you are using.
9. Season the soup: Stir in 1 teaspoon of sugar, white pepper (start with 1 tsp if less peppery, up to 3 tsp for extreme heat), 1/4 cup Chinese vinegar, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, and 1/4 teaspoon salt.
10. Simmer further: Let the soup cook on low heat for ten minutes.
11. Add cooking wine: Stir in a couple of teaspoons of Chinese cooking wine for deeper flavor.
12. Prepare slurry addition: In a separate bowl, mix 4 tablespoons of cornstarch with 4 tablespoons of reserved chicken broth until smooth.
13. Thicken the soup: Ensure the soup is bubbling. Slowly pour and stir in the cornstarch mixture while stirring constantly to prevent clumping. The soup should thicken to your desired consistency.
14. Finish the soup: Stir in a splash of sesame oil. Beat 2 eggs well, then slowly drizzle them into the simmering soup while swirling it to create egg ribbons.
15. Serve and enjoy.