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Hot and Sour Soup
Soak tiger lilies and tree mushroom in warm water for 20 minutes. Cut tiger lilies in half. Julienne tree mushroom and cut out the woody stem.
Combine pork with MARINADE ingredients in the order listed; mix well and set aside.
To cook, bring chicken broth to a boil. Add pork, tiger lilies, mushroom, and bamboo shoots. Return to a boil. Add bean curd, wine, and salt. Stir in 3 to 4 Tbs. cornstarch paste; continue cooking until soup reaches the consistency of creamed soup. Slowly drizzle eggs into the broth in a thin stream. Gentle stir in soy sauce and vegetable oil. [If you wish, you may set soup aside at this point.]
To serve, mix rice vinegar and white pepper in a large soup bowl or tureen. Pour in soup and stir. Sprinkle with chopped onion and sesame oil; serve immediately.