Chinese Hot and Sour Soup

3 Dried wood ears

20 Dried tiger lily buds

3 c Hot water

1/4 lb Pork butt

MARINADE: 1/2 ts Rice wine or dry sherry

1/2 ts Cornstarch

1 ts Sesame oil

1 ts Salt

2 oz Fresh mushrooms, sliced

1/4 c Shredded bamboo shoots

1 3" square bean curd, sliced

2 tb Worcestershire sauce

2 ts White vinegar and adjust

5 tb Cornstarch

5 tb Water

1 Egg, beaten

1/2 ts Black pepper

1/2 ts White pepper

1 tb Sesame oil

6 1/2 c Chicken broth or white

-stock 1/4 c Water chestnuts

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.