Simplified Hot and Sour Soup

1. Prepare the Broth

In a large stockpot, combine the chicken feet, chicken carcasses, and Jinhua ham. Cover them with cold water and bring it to a boil. This initial boiling helps in cleaning the bones and removing impurities; you'll notice the water turning cloudy. Once boiling, drain the bones and rinse them under cold running water to remove any remaining impurities.

2. Simmer the Broth

Return the cleaned bones to the pot and add the ginger, garlic, onion, and scallions. Cover everything with fresh water and bring it to a boil once more. After reaching a boil, reduce the heat to a simmer and let it cook for about an hour. During this time, occasionally skim off any scum that rises to the surface to ensure a clear broth.

3. Soak the Mushrooms and Daylilies

While the broth simmers, soak the dried wood-ear mushrooms and daylilies in separate bowls of warm water for at least 30 minutes. Once they are rehydrated, thinly slice the wood-ear mushrooms and cut the daylilies into 2-inch pieces.

4. Strain and Thicken the Broth

After the broth has simmered for an hour, pour it through a fine-mesh strainer into a large pot to remove the solids, leaving you with a clear, flavorful broth. Combine the cornstarch with a bit of water to make a slurry, then add it to the broth along with the light soy sauce and toasted sesame oil. Bring the broth back to a boil; the cornstarch will help thicken it slightly.

5. Add Ingredients and Cook the Soup

Add the sliced wood-ear mushrooms, daylilies, tofu, and pork slivers to the simmering broth. In a small bowl, beat the egg with the cornstarch. Pour this mixture into the simmering broth in a thin steady stream, stirring gently to create delicate egg ribbons throughout the soup.

6. Season the Soup

Season the soup with kosher salt to taste. Stir in the ground white pepper and Chinkiang vinegar, and drizzle with toasted sesame oil. These final touches will give the soup its characteristic hot and sour flavor.

7. Serve the Soup

To serve, ladle the soup into bowls and sprinkle with thinly sliced scallions and fresh cilantro leaves. Adjust the seasonings at the table with more ground white pepper, Chinkiang vinegar, and toasted sesame oil to suit your taste.