Step 1

Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.

Step 2

Add chicken stock, bring to boil and then simmer for 15 minutes.

Step 3

Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.

Step 4

Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.

Step 5

Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.

Step 6

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.

Step 7

Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.

Step 8

Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.