Combine the pork shoulder with water until absorbed. Add salt, vegetable oil, and cornstarch. Mix and set aside.

Cut and discard the seeds of the dried chilies, mince them, and set aside.

Soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of water each for 1-2 hours until hydrated. Slice the mushrooms and chop the wood ears.

Trim the tough ends off the lily flowers and cut them in half.

Cut the spiced tofu and firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg and chop the scallion.

Bring the chicken stock to a boil. Add the pork and break up clumps. Skim off any foam.

Add salt, sugar, dried chili pepper, white pepper, both soy sauces, and sesame oil.

Add lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring to a simmer.

Add the two kinds of tofu and the vinegar, then stir.

Combine cornstarch with water to make a slurry, then drizzle into the soup while stirring in a steady circular motion.

Check the consistency of the soup and add more slurry if desired.

Check flavor and adjust with more white pepper or vinegar to taste.

Simmer the soup before slowly drizzling in the beaten egg while stirring in a swirling motion.

Serve garnished with chopped scallions.