Remove the shell from the bamboo shoot, peel off the tough skin, and julienne. Set aside.
Wash the pork shoulder, pat dry, and julienne. Set aside.
Peel and julienne the carrot. Set aside.
Wash and julienne the wood ear mushrooms. Set aside.
Wash and slice the shiitake mushrooms. Set aside.
Rinse the tofu with water, cut into strips, then rinse again to remove any residue. Set aside.
Rinse the pig's blood with water, cut into strips, then rinse again to remove any residue. Set aside.
Trim the ends of the celery, remove the leaves, wash, and mince. Set aside.
Trim the ends of the cilantro, wash, and chop. Set aside.
Beat the eggs and set aside.

In a pot, add an appropriate amount of water and the julienned bamboo shoot. Boil for 20 minutes. Add the wood ear mushrooms and carrot, stir well, and simmer. Then add the shiitake mushrooms and chili pepper, stir well. Add ground pepper, black vinegar, soy sauce, salt, sugar, and MSG, stir well. Add the cornstarch mixture, stir well. Add the pork strips and a suitable amount of sesame oil, stir well. Pour in the beaten eggs, stir after 3 seconds. Add the white vinegar, stir well. Add half of the minced celery, stir well, turn off the heat, and serve. Add the remaining minced celery and chopped cilantro, stir well, and enjoy...