Chinese New Year- Hot and Sour Soup

Ingredients
6 med. dried black mushrooms
¼ lb. pork bones loin
½ tsp. cornstarch
½ tsp. salt
½ tsp. soy sauce
4-6 oz. bean curd
4 C. chicken broth
3 Tbs. white vinegar
1 Tbs. soy sauce
1 tsp. salt
½ C. shredded canned bamboo shoots
2 Tbs. cornstarch
2 Tbs. cold water
¼ tsp. white pepper
2 eggs, slightly beaten
2 Tbs. green onions, chopped
2 tsp. red pepper sauce
½ tsp. sesame oil

Directions
Remove and discard stems; cut caps into thin slices. Trim fat from pork; shred. Toss pork, ½ t. cornstarch, ½ tsp. salt, and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 15 minutes. Cut bean curd into pieces, 1 ½ X ¼ inch. Heat chicken broth, vinegar, 1 Tbs. soy sauce and 1 tsp. salt to boiling in 3 qt. saucepan. Stir in bamboo shoots, mushrooms, pork and bean curd. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Mix 2 Tbs. cornstarch, the water and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour egg slowly into soup, stirring constantly until egg forms shreds. Stir in green onions, pepper sauce and sesame oil.