1. 雲耳 或白背黑木耳 2 湯匙 (  浸透洗淨切幼絲 )
2. 豆腐 2 塊切絲狀
3. 罐頭冬笋或鮮冬笋切絲約半杯
4. 冬菇 2 隻浸透洗淨切幼絲
5. 猪柳肉切絲約半杯
6. 鷄蛋 2 個
7. 上湯 6 杯

1. 2 Tbsp Black fungus or White Back Black fungus (soak well; clean and shredded).
2. 2 pieces Tofu - julienned.
3. 1/2 cup canned or fresh bamboo shoot - julienned.
4. 2 pieces mushroom - julienned.
5. 1/2 cup Pork Loin - julienned.
6. 2 Eggs.
7. 6 cups Chicken broth.

Seasoning Sauce (SS)

1. 1 tsp Soy sauce.
2. 1 tsp Corn starch.
3. 1/4 Sesame oil.

Soup Base Seasoning

1. 1 Tbsp Chicken powder or 1 piece Chicken essense.
2. 2 tsp Soy sauce.
3. 1 tsp Dark Soy sauce.
4. 3 Tbsp vinegar.
5. 1 tcp White Pepper powder.
6. 1 - 2 tsp Hot Pepper sauce.
7. 1 Tbsp Sugar.
8. 1/2 tsp Sesame oil.
9. 3 Tbsp Corn starch.
10. 3 Tbsp Water.

1. 猪肉絲用醃料醃約 5 分鐘.
2. 上湯煑滾 , 加入猪肉絲 , 慢火約煮 2 分鐘
3. 加入雲耳絲 , 豆腐 , 冬笋 , 冬菇  , 中火繼績煮 2 分
   鐘至滾
4. 湯調味料混合攪勻 , 倒入湯中成濃湯 , 再煮滾 , 熄火
5. 鷄蛋打勻 , 慢慢倒入湯中成蛋花 , 輕力拌勻後 , 即可享用   

1. Julienned Pork and season with seasoning (SS) mix for 5 minutes.
2. Boil Chicken broth; add pork; cook lo-heat for 2 minutes.
3. Add black fungus, tofu, bamboo shoot, mushroom, cook midium-heat for 2 minutes till boil.
4. Mix well the Soup Seasoning Base items; add to broth, forming thick soup; Until boil; Heat OFF.
5. Beat egg; pour slowly onto boiling soup forming egg-flower; Stir gently. ENJOY.