1/4 c  Cloud ears
1/4 c  Golden needles
1/4 lb Pork, shredded
-into matchstick size
3 tb Cornstarch
2 ts Sherry
1/2 c  Water
3 tb White-wine vinegar
White pepper to taste
1/2 ts Hot oil
2 ts Sesame oil
4 c  Chicken stock
Salt to taste
1 tb Soy sauce
2    Bean curds,
-each cut in 8 pieces
1    Egg, beaten
2    Scallions, chopped

Soak cloud ears and golden needles in hot water about 15 minutes or until
noticweably increased in size; drain. Shred cloud ears. Cut golden needles
in half.
Combine pork with 1 tablespoon corn starch and sherry.

Mix 2 tablespoons cornstarch with water; set aside

Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside.

Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add
pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil
1 minute.
Add cornstarch mixture; stir until thickened. Lower heat.

Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in
egg. Garnish with scallions.

Smile (from 1001 Oriental Recipies)