Step 1

Add the dried shiitake mushrooms and dried lily flowers to a bowl and cover with very hot water. Steep for 1 hour, or until softened and rehydrated.

Step 2

Add the chicken stock, rice vinegar, soy sauce and hot sesame oil to a large pot. Bring to a boil over high heat.

Step 3

Add the Sichuan peppercorns, mushrooms, lily buds, bamboo shoots, crushed red pepper, salt and pepper and stir. Reduce heat and simmer for 10 minutes.

Step 4

Stir in the corn starch slurry and cook, stirring, 5 minutes to thicken.

Step 5

Add the ground pork, and tofu. Stir and cook 5 minutes to cook the pork through.

Step 6

Slowly drizzle in the beaten eggs while slowly swirling the soup. This will allow the eggs to form silky ribbons in the swirling soup. Remove from heat.

Step 7

Serve the hot and sour soup into bowls and top with hot sesame oil or hot chili oil, scallions, and red pepper flakes.