First of all, don't excessively pursue the taste of making a restaurant at home. There are differences in firepower and practice.

Don't be too authentic. I don't know which version of this dish is authentic. ╮ (╯_ ╰) ╭

My family's practice is probably like this

1. Soak auricularia, slice pork tenderloin with egg white+salt+starch+a little oil, mince onion, ginger and garlic, slice cucumber and cut auricularia casually.

2. Blanch the cucumber with boiling water for about 5 seconds. Scramble the eggs while boiling the water. Add a little water when you beat the eggs. The fire will quickly disperse and be set aside.

3. Cool the oil in a hot pan, stir-fry minced onion, ginger and garlic, add pork, change color, add wine, then add fungus-soy sauce-a little sugar-eggs-cucumber, taste salty and consider whether to add salt, turn off the fire and pour sesame oil, and then turn it over twice.

During the whole fire, the time from meat discoloration to cooking should be controlled within 1 minute.

There is also a version in Tianjin called vinegar-soaked moo Shu pork, which is actually added with the same amount of vinegar as soy sauce, and it tastes good. Of course, more sugar should be added than the version without vinegar.

There are also some places in Tianjin where day lilies are added.