1. Soak the dried fungus in warm water for 15- 20 minutes or until the fungus is soft. Drain the water. Slice it into bite-size pieces and set aside.

2. Put the egg in a bowl, add reduced-salt soy sauce and beat it together until it forms a foamy layer on top. Set aside.

3. Heat the oil in a wok over high heat. Pour the beaten egg into the work and allow to set. Flip it over and cook the second side. Use the edge of the stainless-steel turner to cut the cooked egg into fine shreds.

4. Add the boiled pork and fry it for 1 minute.

5. Toss in the red bell pepper, enoki mushroom, cloud ear fungus and stir fry for 2 minutes.

6. Pour in the wine from the sides of the wok. Add the cornstarch diluted in the water and season it with salt to taste.

7. Stir and cover the wok. Simmer for 1 minute or until the sauce thickens.

8. Dish up and serve.