Fried Pork with Wood Ear Mushrooms

1. Rehydrate the Dried wood ear mushrooms by soaking them in warm water for at least 20 minutes until soft. Drain, trim any tough stems, and slice them into bite-sized pieces.

2. Thinly slice the Pork loin against the grain into 0.5 cm thick pieces. In a bowl, combine the sliced Pork loin with 10g Light soy sauce, 10g Shaoxing wine, 1g White pepper, and the Cornstarch. Mix well and let marinate for 15 minutes.

3. Crack the Eggs into a bowl, add 2g Salt, and lightly beat them. Heat 20g Vegetable oil in a wok over medium heat. Pour in the beaten Eggs and scramble until just set but still moist. Remove the scrambled Eggs from the wok and set aside.