Marinate the pork strips and set aside. Cut all ingredients into thin strips. Cut the pork blood and tofu into thick strips for better texture.

Heat a pot over medium heat and add vegetable oil. Add the carrot strips and sauté until softened and the color is released.

Add the wood ear mushrooms, bamboo shoots, and enoki mushrooms. Sauté until fragrant.

Add the spicy bean paste, sugar, and soy sauce. Stir-fry until aromatic and the color deepens.

Pour in the water, cover the pot leaving a small gap, and bring to a boil.

Uncover and taste the soup. Add salt if needed, or a bit more sugar if it’s too salty. Add the pork blood and tofu strips, stir well, and cook for another 30 seconds. Add the cornstarch slurry to reach your desired thickness.

Add the marinated pork strips, stir, and cook for another 30 seconds (adding the pork at this stage keeps the soup clear and the meat tender). Slowly drizzle in the beaten eggs, let them set slightly, then gently stir. Add white pepper, white vinegar, and black vinegar to taste, and mix well.