Cut the Pork (2.5 ounce) into strips.
Add the strips of pork to a bowl. Top with a pinch of Salt (to taste), Garlic Powder (1 pinch), Ground White Pepper (1/3 teaspoon), Water (3 tablespoon) and mix until the water is absorbed.
Add Corn Starch (1 tablespoon) and mix well. Add Vegetable Oil (1 teaspoon) and mix.
Soak Wood Ear Mushrooms (3) for about 20 to 30 minutes.
Cut the rehydrated wood ear mushrooms into strips.
Cut the Celery (1 stalk) into 3 parts and then cut the celery into thin strips.
Peel and slice the Carrot (1) into strips.
Cut the Firm Tofu (1 package) into strips.
Cut the Button Mushroom (3) into slices as well as the Bamboo Shoots (to taste).
In a small bowl, combine Chicken Powder (1 teaspoon), Salt (1 teaspoon), Granulated Sugar (1 tablespoon).
In another small bowl, make the slurry by combining Potato Starch (3 tablespoon) and water. Set aside. In a wok, add Water (3 cup) and bring to a boil.
Add the pork to boiling water. After about 20 seconds, add the vegetables. After about 40 seconds, remove the pork and vegetables from the water.
Add Chicken Stock (6 cup) to the pot. Add in chicken powder mixture, white pepper, Chili Garlic Sauce (2/3 teaspoon), Dark Soy Sauce (1 teaspoon), slurry and stir. Once the soup thickens, turn off the heat.
Beat an Egg (1) and stir the mixture into the soup. Then turn the heat back up to medium.
With a ladle, stir the soup in a forward motion. Add in Sesame Oil (1 teaspoon) the pork-vegetable mixture and the Preserved Mustard Stems (1 handful).
Add in Distilled White Vinegar (1/4 cup) and stir well. Ladle into bowls, garnish with sliced Scallion (to taste) and enjoy!