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

2. Cut the lean pork into 5-inch-long, 0.3-inch-wide, and 0.3-cm-thick slices. Crack the eggs into a bowl and beat evenly with chopsticks.

3. Soak the dried fungus in boiling water for 5 minutes, remove the roots and tear into pieces. Cut the cucumber into 2cm-long sections with a diagonal knife. Lay it flat and cut it into slices with a straight knife. The shape of the slices will be rhombus. Cut green onions and ginger into shreds.

4. Heat the wok, add oil, add the eggs after it is hot and stir-fry them into small irregular pieces, and put them on a plate, which is called "mushu".

5. Heat the wok, add oil and stir-fry the shredded pork. After the meat turns white, add the green onion and ginger shreds and stir-fry together. When the meat is cooked, add cooking wine, soy sauce and salt. , stir-fry evenly, then add fungus, cucumber and egg cubes and stir-fry together. When cooked, pour in sesame oil and serve.