2 lg. dried black mushrooms
4 dried tiger lily flowers
1 tbsp. vegetable oil
1/4 c. finely shredded pork
1 tbsp. light soy sauce
1/2 c. finely shredded bamboo shoots
6 c. rich chicken broth
2-3 tbsp. red wine vinegar (according to taste)
1 tsp. dark soy sauce
1 tbsp. cornstarch
3 tbsp. water
2/3 lb. fresh white beanurd (tofu)
2 eggs, lightly beaten
1 tbsp. sesame oil
1 tbsp. Chinese powdered pepper
1/4 c. chopped scallion

Place the mushroom tree ears and tiger lily flowers in a mixing bowl. Pour very hot or boiling water over them. Let stand 5 to 30 minutes and drain. Cut off stems of mushrooms and hard parts of tree ears. Slice mushrooms and tree ears thin. With fingers shred tiger lily stems. Heat oil in wok or skillet, add pork. Stir to separate, add light soy sauce. Add mushrooms, tree ears, tiger lily, and bamboo shoots. Stir 1 minute. Add chicken broth. Stir in the vinegar and dark soy sauce. Combine cornstarch and water, stir into simmering broth. Add beanurd (tofu) bring to a boil. Remove from heat. Add sesame oil and pepper. Gradually add egg in a thin stream, stirring in a circular motion. Sprinkle with chopped scallion. Serve immediately.