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 Cut the pork into fine slivers.
Wash the spinach well, drain,
and cut into 1 1/4 inch (3 cm)
slices. Blanch in boiling water
briefly and drain. Break the wood
ears into small pieces.
- Heat the stock in a pot. Add
the pork, wood ears, soy sauce,
salt, and peppercorn water and
bring to a boil. Pour in the eggs
in a steady stream, stirring the
stock with a circular motion so
the egg covers the surface. Add
the MSG. Sprinkle the sesame oil
and the spinach on top. Remove
and serve.
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