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1
Cut the pork against the grain into 1/4-inch thick slices; stack them, then shred them. Place them in a bowl; add the slippery-coating ingredients in the order listed. Let sit in the refrigerator until ready to use.
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2
Place the black mushrooms, the mo-er mushrooms, and Golden Needles in separate bowls. Pour about 1/2 cup hot water over each and let them soak for 30 minutes. When soft, rinse the black mushrooms briefly, squeeze dry very slightly, de-stem, and shred to about the same size as the meat. Rinse and shred the mo-er mushrooms the same way, discarding any hard 'eyes'. Rinse and squeeze the Golden Needles lightly dry, sort them out into a bundle, cut off the knobby ends, then cut crosswise in two.
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3
Rinse and drain the shredded bamboo shoots; cut the bean curd into 1/4-inch shreds about 2 inches long.
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4
All these preparations may be done hours in advance; cover and refrigerate.
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5
When ready to cook, dissolve the cornstarch and beat the egg in separate bowls. Measure the seasonings into the final serving bowl and set aside.
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6
Bring the stock to a boil in a soup pot over high heat. Add the black Chinese mushrooms, the Golden Needles, and the bamboo shoots. Adjust heat to low and simmer, covered, for 5 minutes.
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7
Stir in the pork, raise heat, and when it boils again, add the bean curd and mo-er mushrooms. Lower heat, cover, and simmer for about 3 minutes.
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8
Give the cornstarch mixture a big stir and add to the soup slowly with one hand, as you stir with the other until it satiny smooth. Turn off heat.
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9
Pour the beaten egg over the surface in a wide circle; as it congeals into floating ribbons, stir gently a few times to break them into chiffony flakes.
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10
Pour the soup into the serving bowl that has the seasonings in it. Scatter the coriander (cilantro) or scallions on top, and stir the soup up from the bottom a few times at table before serving individual portions.
