How to make traditional moo Shu pork?

1, 150g lean pork, 150g egg, 5g dried fungus, 50g cucumber, 5g salt, 3g soy sauce, 5g cooking wine, 80g oil and a little sesame oil.

2. Cut the lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Beat the eggs into a bowl and beat them well with chopsticks.

3. Soak the dried auricularia auricula in water for 5 minutes, remove the roots and tear them into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger.

4. Heat the wok, put the oil in it, heat it, add the eggs and stir fry them, make them into irregular pieces, and put them on the plate, which is the so-called "Mushu".

5. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. After cooking, pour in sesame oil and serve.