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)