11. Place the mushrooms, tree ears and tiger lily stems in a mixing bowl. Pour boiling water over them and let stand 15 to 30 minutes, then drain
22. Cut off and discard the stems of the mushrooms and the hartderpart of the tree ears. Cut both the mushrooms and the tree ears into thin slices. With fingers shred the tiger lily stems, and if they are very long cut them in half.
33.Heat a wok,skillet or saucepan, and when it is hot add the peanut oil and pork. To separate the pork strands add the light soy sauce. Add the mushrooms, tree ears, tiger lily stems and bamboo shoots. Sir quickly about 1 minute then add chicken broth and salt. Stir in the vinegar and dark soy sauce.
44. Combine the cornstarch and water and stir into the simmering broth. When slightly thickened add the tofu and bring to a boil. Turn off the heat for about 30 seconds to let the broth cool so the eggs won't over cook when they are added.
55. Add the sesame oil and pepper and stir to blend. Pour the soup into a hot soup tureen, gradually add the beaten eggs in a thin stream stirring in a circular motion. Sprinkle with chopped scallions and minced coriander. Serve immediately