1 Heat a small amount of water. Soak the mushrooms for about 30 minutes in lukewarm water.
2 Pat the pork dry and cut into 5mm (approximately 1/4-inch) cubes. Mix pork with 2 teaspoons soy sauce and chile oil and set aside to marinate.
3 Cut tofu into strips 5 cm in length and 5 mm in thickness (approximately 2 inches long x 1/4 inch). Drain the bamboo shoots. Rinse scallions and cut into very thin slices.
4 Drain mushrooms and cut into very thin strips. Place mushroom strips and chicken stock in a pot and bring to a boil. Cook for 5 minutes.
5 Reduce heat, add the pork and simmer for 25 minutes.
6 Add bamboo shoots, remaining soy sauce and rice wine. Simmer 5 minutes.
7 Whisk the eggs. Slowly pour eggs into the simmering soup while stirring. Add tofu and cook until heated through.
8 Remove soup from the heat and season with vinegar, Szechuan pepper and white pepper to taste. Portion into bowls. Garnish with scallions. Serve.