4 oz. lean pork
1 cube bean curd (2 inch x 2 inch)
1/2 c. chicken blood, solidified (optional)
1/2 c. blackwood ear
1 bamboo shoot
1 egg
6 c. stock
1 tsp. salt
2 tbsp. soy sauce
3 tbsp. cornstarch paste
1 tsp. black pepper
2 tbsp. sesame oil
6 c. water
1 tbsp. green onion, chopped

Procedure:

1. Cook the lean pork in 6 cups water for 20 minutes. Take out the pork and cut into strips when cool. Shred the bean curd, chicken blood, black wood ear (soak in cold water for 1/2 hour) and bamboo shoot (cooked) into strings 2 inches long. Beat the egg.

2. Boil the soup (remaining from cooked pork). Add all the ingredients except the egg. Season with salt and soy sauce. Bring to a boil, thicken with cornstarch paste. Turn to low heat. Pour the egg into soup (stir the soup while pouring the egg).

3. Place black pepper, sesame oil and vinegar in a soup bowl. Pour the soup over and serve.

Note: You may add extra black pepper and vinegar in your individual bowl if you like stronger flavor.