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Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
Add chicken stock, bring to boil and then simmer for 15 minutes.
Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.