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.