Sichuan-Style Hot and Sour Soup

1. Soak Tiger Lily Buds and Cloud Ears

Start by soaking the tiger lily buds in warm water for 30 minutes until they are softened. Once softened, halve them crosswise and discard any hard ends. Similarly, soak the cloud ears in warm water for 15 minutes. Break them into small pieces after discarding the hard ends.

2. Boil Chicken Stock with Aromatics

In a large pot, bring the chicken stock to a boil along with the smashed garlic and ginger. Once the stock is boiling and you can see visible steam, add the softened tiger lily buds, cloud ears, bamboo shoots, and pepper flakes. Lower the heat and let the mixture simmer for about 10 minutes.

3. Add Pork and Vinegar

Add the julienned pork and red rice vinegar to the pot. The boiling liquid will cook the pork quickly, and the vinegar will integrate its sourness into the soup. Once the pork turns opaque, it's time to thicken the soup.

4. Thicken the Soup

Stir in the cornstarch mixture gradually while continuing to stir the soup. You'll notice the consistency changing to a thicker texture.

5. Add Eggs and Bean Curd

Now, pour in the lightly beaten eggs while stirring the soup gently. This will create silky ribbons of egg throughout the soup. Add the sliced bean curd and soy sauce, stirring everything together and bringing the soup back to a boil.

6. Finish and Serve

To finish, stir in the sesame oil and finely sliced scallions. Taste the soup and adjust the seasoning with additional pepper flakes and vinegar if needed. Transfer the hot and sour soup to a heated tureen and serve immediately.