Marinated Pork: 1. In a bowl combine all ingredients and marinate for 20 minutes.
Hot and Sour Soup: 1. Cover shiitake mushrooms, wood ear mushrooms, and lily flower in boiling water and let set for 1 hour. Use enough water to submerge the ingredients. 2. Julienne bamboo and blanch in hot water for 1 to 2 minutes. 3. Julienne carrots, rehydrated mushrooms, and tofu. Make sure to save the shiitake mushroom water. 4. Cut ends off lily flower and shred. 5. In a pot combine, chicken stock and shiitake mushroom water. 6. Bring to a simmer and add marinated pork. Simmer for a few minutes on medium heat. 7. Add ginger, carrots, the mushrooms, lily flower, and bamboo shoots. 8. Simmer for 10 minutes then add shaoxing wine, light and dark soy sauce, and Chinese black vinegar. 9. Season with salt, sugar, white pepper, and msg. 10. Add sliced tofu and gently stir. 11. Combine water and cornstarch to make a slurry and pour that into the soup. 12. Cook on medium heat until it is thickened (2 to 3 min), then bring the soup to a gentle simmer and slowly pour in the beaten egg. 13. Stir in a circular motion and finish with sesame oil.
