Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
Stir the starch water once and then place the starch water in the soup. Heat to thicken.
Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
Place black vinegar and white ground pepper in. Turn off fire immediately.
Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.