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Soak dried wood ear mushrooms and white fungus in warm water for about 15 minutes or until soft. Slice the shiitake mushrooms, fungus and wood ears
Mix pork strips with 1 tbsp water until absorbed, then add a pinch of salt, 2 tsp oil, and 1 tsp cornstarch. Set aside to marinate.
Slice tofu, bamboo shoots, and carrots into thin strips. Beat the egg and chop scallions for garnish.
Heat oil in a hot pan/pot and briefly fry dried chilies until fragrant. Add 6–8 cups chicken stock to the same pan/pot and bring to a boil. Add pork, stir to separate strips.
Add rehydrated mushrooms, lily buds, bamboo shoots, and carrots. Simmer for 2 minutes. Stir in soy sauces, salt, sugar, white pepper, and sesame oil. Let simmer
Stir in cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) in a thin stream while stirring the soup. Cook until slightly thickened. Add tofu and simmer briefly. Stir soup in one direction and slowly pour in the beaten egg to create ribbons, then give one gentle stir.
Turn off the heat. Add black vinegar and more white pepper, then taste and adjust for more heat or sourness as desired. Garnish with scallions and serve and enjoy!