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)