1. Cut the lean meat into shreds with a small amount of wet starch. Heat the wok and pour the oil. After the oil is hot, add the shredded pork and stir fry until the shredded pork turns white.
2. Add sesame seeds and sauté until fragrant.
3. Add light soy sauce, salt, sugar, and chicken essence in turn, bring to a boil, turn off the heat, and let cool for later use. (If you like spicy flavor, add some dried red pepper).
4. Mix the minced garlic, coriander, vinegar or clear vinegar into a small bowl and set aside.
5.
Beat the eggs, add a little starch, and stir well. Spread it twice into thin egg skins.
Blanch the fungus with boiling water. Cut cucumbers, carrots, fungus, and egg skins into thin strips, peel them and cut them into wide strips and place them on the plate. Pour the fried shredded pork and seasoning sauce into the plate, mix well and serve.
