Prepare the Pork:

In a small bowl, combine the julienned pork with 1 tablespoon of water, mixing until the liquid is fully absorbed.

Incorporate a pinch of salt, vegetable oil, and cornstarch, stirring thoroughly to coat the meat evenly. Set aside.

Prepare the Dry Ingredients:

Halve the dried chili peppers, remove the seeds, and finely mince them.

Place the dried lily flowers, wood ear mushrooms, and shiitake mushrooms in separate bowls, covering each with 1 cup of water. Allow them to soak for 1 to 2 hours until rehydrated. Using hot water expedites the process.

Once softened, slice the mushrooms thinly and roughly chop the wood ears. Trim the tough ends of the lily flowers and cut them in half.

Prepare the Tofu and Other Ingredients:

Slice both the spiced and firm tofu into 2-inch long, ¼-inch thick strips.

Julienne the bamboo shoots.

Beat the egg in a small bowl.

Rinse and finely chop the scallion. Set all prepared ingredients aside.

Assemble the Soup:

In a large pot or wok, bring the chicken stock to a boil. If the pork has adhered together, loosen it by adding a tablespoon of water before incorporating it into the soup.

Stir in the pork, breaking up any clumps immediately. Once the soup resumes a simmer, skim off any foam that rises to the surface.

Season with salt, sugar, minced chili peppers (if using), white pepper, dark and light soy sauces, and sesame oil.

Add the prepared lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Return the soup to a gentle simmer.

Stir in both types of tofu and the white vinegar. At this stage, the soup should begin to develop its characteristic aroma and taste.

In a separate bowl, mix the cornstarch with ¼ cup of water to create a slurry. Ensure it is thoroughly combined, as cornstarch tends to settle.

While stirring the soup in a steady circular motion, gradually drizzle in the cornstarch slurry. Continue stirring until the soup reaches a simmer again. Stop adding the slurry once the soup thickens sufficiently to coat a spoon. If a thicker consistency is desired, incorporate the remaining slurry.

Adjust Seasoning:

Taste the soup and modify the seasoning to preference. Increase the white pepper for additional heat or add more vinegar to intensify the tangy flavor. White pepper provides the soup’s signature spiciness, while vinegar determines its sourness.

Maintain the soup at a gentle simmer. It must be bubbling before incorporating the egg to prevent cloudiness. Stir the soup in a slow circular motion, then gradually pour in the beaten egg, allowing it to form delicate ribbons.

Garnish with finely chopped scallions before serving.