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Soak Wood Ears And Lily Buds In 3 Cups Hot Water For 15 Minutes; Remove Woody Stems From Both; Shred Wood Ears With A Cleaver. Slice Pork Into Thin Strips; Chop Strips Into Shreds; Combine Marinade In A Small Bowl; Add Pork, Mix Well; Let Stand 15 Minutes. Combine Chicken Stock, 5 Cups Water And Salt In A Medium Saucepan; Bring To A Boil Over High Heat; Reduce Heat To Medium; Add Mushrooms, Water Chestnuts, Bamboo Shoots, Carrot, Wood Ears And Lily Buds; Simmer 3 To 4 Minutes; Add Pork With Marinade And Bean Curd; Bring To A Boil; Add Worchestershire Sauce And Vinegar. Dissolve Cornstarch In 5 Tbsp 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. Serve Hot.
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