1. Shred the tenderloin, wash and tear the fungus into small flowers. Beat the eggs into a bowl, add a little salt and water and mix well.

2. Put the pot on fire, add a little oil to heat it, fry the eggs and put them in a bowl.

3. Heat hot oil in the original pot, add chopped green onion and ginger, stir fry the shredded pork until it turns white, add cooking wine, soy sauce, monosodium glutamate and salt, then add eggs and fungus, stir fry evenly, and sprinkle with sesame oil.