Soak dried shitakes and "tree ears" in water. Toss pork, cornstarch, salt, and 1 teaspoon soy sauce together in bowl. Set aside. Combine chicken stock, vinegar, 1 tablespoon soy sauce, cayenne, sesame oil, and black bean sauce in large saucepan. Bring to boil; check seasonings. Drain shitakes and "tree ears". Remove stems of shitakes and slice thinly. Add shitakes, "tree ears", pork mixture, tofu, bamboo shoots and baby corn to stock. Bring to boil. Add cornstarch dissolved in water. Stir while it thickens. While soup is still very hot, drizzle lightly beaten eggs into soup; let rest a moment before stirring so it cooks into wispy pieces. Reduce heat to low; soup scorches easily. Serve garnished with chopped green onions, and hot chili oil on the side for those who like it hotter.

spot a small package of pork loin chops (or similar cut) in the

"used meat" (reduced) section at the butcher counter, I buy it and toss it

into the freezer for the next time I want to make this recipe.

*** If unavailable, use one can of sliced bamboo shoots, and with sharp

knife cut each slice into four or so strips.