Cut the tofu, carrot, wood ear mushrooms, and duck blood into thin strips. Cut the enoki mushrooms into sections. Marinate the pork strips with 1 tablespoon soy sauce, 1 tablespoon rice wine, and a pinch of white pepper for 10 minutes.

Heat a little oil in a pot. Sauté the carrot, enoki mushrooms, and wood ear mushrooms until fragrant.

Add the duck blood and pork strips, then add 2 tablespoons soy sauce and 1 tablespoon rice wine. Stir-fry until cooked through. Pour in 6 1/3 cups water (about 1500 ml) and bring to a boil. Once boiling, add the tofu (add tofu last to prevent it from breaking apart).

Mix the cornstarch with a little water to make a slurry, then stir it into the soup to thicken. Slowly pour in the beaten egg while stirring to create egg ribbons. Season to taste with black vinegar (about 1 small bowl), white vinegar (about 1/2 bowl), and more white pepper if you like it spicier.

After turning off the heat, drizzle with a little sesame oil if desired. Your rich and delicious hot and sour soup is ready to serve!