Begin by prepping all the ingredients. Gently rinse the dried ingredients off with some water and then place them into a large bowl. Soak them in hot water for about 30 minutes or until them become soft and tender.
Once rehydrated, slice the shiitake mushrooms into strips. Remove the tough ends of the lily flowers and wood ear mushrooms. Chop the wood ear mushrooms into slices as well.
Slice your pork loin or chicken breast into thin strips. Then add it into a bowl along with ½ tablespoon Shaoxing wine, ¼ teaspoon salt and ½ tablespoon cornstarch. Mix well and let it marinate for 10 to 15 minutes.
Cube your tofu into bite-sized pieces and julienne the carrot into thin strips. Slice the green onion and set aside for garnish later.
Cut the dried chillies in half and remove the seeds. After mince them finely.
Bring the 6 cups of water to a slow boil in a pot over medium-high heat.
Once boiling, add in your prepared shiitake mushrooms, lily flowers, wood ear mushrooms, carrots and cubed tofu. Let it cook for 2 to 3 minutes.
After, add in the soy sauce, dried chillies, white vinegar and white pepper powder and then reduce the heat to medium-low. Stir to mix everything together.
Add in your marinated pork or chicken to the soup. Stir well to prevent the meat from sticking together.
Combine 3 tablespoons of cornstarch with ¼ cup of water and mix until the cornstarch is fully dissolved. Add it into the soup and stir it in. Let everything simmer for 2 minutes. This will help thicken the soup.
Beat the eggs in a small bowl. Carefully pour it into the soup while stirring. The egg should look scattered instead of clotted or clumped together.
Add the sesame oil and stir in. after, add salt to taste if needed and adjust the seasoning to your taste. You can add more vinegar or pepper.
Remove the pot from the heat. Pour into serving bowls and garnish with green onion. Hot and sour soup is best served fresh. Enjoy!