To a small bowl, add 1 ounce of dried Shiitake mushrooms and about 0.5 ounce of dried wood ear mushrooms. Submerge them in hot water and let them soak for about 20 minutes. Then, cut about 12 ounces of pork loin into small thin strips and add it to a bowl with 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, 1 teaspoon of white pepper, 1 teaspoon of cornstarch, and neutral oil. Let this marinate for about 20 minutes. To a pot, add 1 tablespoon of oil, 1 tablespoon of minced ginger, the soaked mushrooms (cut into thin slices, with the stems removed), one 1.5-ounce can of drained bamboo shoot strips, 1 tablespoon of minced garlic, 1/4 cup of Shaoxing wine, 14 cups of chicken stock, 1/3 cup of regular soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, and 1 teaspoon of MSG. Bring this to a boil, letting it cook for about 8 minutes. Then, turn the heat down to medium-low and add the marinated pork, 1 pound of firm tofu cut into small strips, and a cornstarch slurry made of 1/2 cup of cornstarch and 1/2 cup of cold water. Slowly stir in the slurry, bringing up the heat if necessary to thicken the soup. Take your soup off the heat and slowly drizzle in 3 whisked eggs, making sure to not stir for 90 seconds. After it sits, make a cross with your spoon. Then add 1/3 cup of black vinegar, 1/4 cup of rice vinegar, 1 tablespoon of sesame oil, and white pepper to taste. You can also add some chili pepper flakes if you prefer it more spicy, and more of the cornstarch slurry if you want it thicker. When serving, top off the soup with some fresh sliced green onion.
