1-Prepare the pork by combining 4 oz. of julienned pork shoulder with 1 tablespoon of water until absorbed, then add a pinch of salt, 2 teaspoons of vegetable oil, and 1 teaspoon of cornstarch; mix well and set aside.

2-Prepare dry ingredients by halving 1 to 2 dried chilies (if using) and discarding seeds, then soaking 0.3 ounce of dried lily flowers, 0.3 ounce of dried wood ear mushrooms, and 0.3 ounce of dried shiitake mushrooms separately in water for 1-2 hours until hydrated; slice and chop as needed.

3-Prepare tofu by cutting 4 ounces of spiced tofu and 4 ounces of firm tofu into 2-inch long and ¼-inch thick pieces. Julienne 3 ounces of bamboo shoots. Beat 1 large egg and chop 1 scallion.

4-Bring 8 cups of chicken stock to a boil in a pot. If the pork clumps, add extra water to loosen it, then stir the pork into the soup, breaking up clumps, and skim off any foam from the surface.

5-Add ½ teaspoon of salt (adjust to taste), ¼ teaspoon of sugar, 1 to 2 dried chilies (if using), 1 to 2 teaspoons of white pepper (adjust to taste), 2 teaspoons of soy sauce, 1 tablespoon of dark soy sauce or additional regular soy sauce, and 1 teaspoon of sesame oil.

6-Add the prepared dried lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots; bring back to a simmer.

7-Add both types of tofu and 1/3 to ½ cup of white vinegar; stir to combine.

8-Make a cornstarch slurry by mixing 1/3 cup of cornstarch with ¼ cup of water until smooth.

9-Slowly drizzle the slurry into the simmering soup while stirring in a circular motion to prevent clumping; stop when most of the slurry is added and continue stirring until the soup thickens. Add the remaining slurry if a thicker consistency is desired.

10-Adjust seasoning with additional white pepper for heat and vinegar for sourness according to taste.

11-Keep the soup simmering and stir in the beaten egg slowly in a circular motion to create egg ribbons.

12-Serve hot, garnished with the chopped scallion.