Ingredients

• 4 oz pork tenderloin, frozen
• 1 carrot
• 3 slices ginger root
• 1 tsp regular soy sauce
• 2 tsp dark soy sauce
• cornstarch
• 1 tbsp water 2 tsp vegetable oil
• 3 dried shitake mushrooms
• Wood ear mushrooms

• red chilies
• bamboo shoots
• dried lily blooms
• firm tofu
• 1-2 eggs
• 8 cups chicken broth (low sodium)
• 1 tbsp water
• green onions

• 1 tsp sesame oil
• 1 tbsp regular soy sauce
• 2 tsp dark soy sauce
• 1 heaping tsp sesame oil
• 1 tsp white pepper
• 1/3 -1/2 cup white vinegar
• 1/4 tsp sugar

Method

Preparing the ingredients

1. freeze the pork for at least 45 minutes
2. put the dried mushrooms in a bowl and soak them with hot water for 1-2 hours (preferably 2), placing a paper towel on top of the water so everything soaks completely
3. take the pork out of the freezer and cut off a chunk that is about 4 oz
4. cut the chunk of pork into think, short slices
5. add 1 tsp cornstarch, 2 tsp vegetable oil, 1 tsp regular soy sauce, and 1 tbsp of water into a bowl and mix
6. add the meat into the bowl and mix nicely with hands to marinate the meat
7. cut the soaked shitake mushrooms nice and thin and soak them in water again
8. cut the wood ear mushrooms into thin strips
9. cut the dried lily blooms in half
10. cut up the red chilies and remove most of the seeds
11. peel the ginger and cut 3 thin slices, then mince
12. peel the carrot, then cut it into short thin strips
13. cut thee bamboo nice and thinly
14. cut the tofu into small cubes
15. remove the roots of the green onions and cut the green onions nice and thin
16. add 2 eggs and a heaping spoonful of cornstarch into a bowl and whisk them up

Cooking the dish

1. put oil into a sauce pan on a heated stove
2. add the carrots, gingers, and rep peppers, then mix
3. add chicken broth and mushrooms
4. take a few ladles full of the broth and put it in the bowl of pork to cook the meat while making sure to keep the pork pieces separated
5. add the pieces of pork into the pot one by one
6. add the wood ear mushrooms, lily flowers, bamboo sprouts, red chilies, and green onions into the pot and stir
7. cook for 8-10 minutes
8. add 1 tbsp of regular soy sauce, 2 tsp of dark soy sauce, 1 heaping tsp of sesame oil, 1 tsp of white pepper, 1/3 – 1/2 cup white vinegar, and 1/4 tsp of sugar into the pot
9. taste and add more soy sauce and/or more white pepper if needed
10. add the tofu and a cornstarch water mixture, then stir
11. mix the eggs in a small bowl and turn of the heat completely
12. mix the pot to create a whirl in the soup and drizzle the eggs in
13. let it sit, then stir lightly
14. serve the soup in a bowl and top with some green onions before you enjoy!