1. Prepare materials.
2. Wash the name mushrooms and cut into small pieces.
3. Cut tofu and blanch for later use.
4. Put oil in the wok and stir-fry the eggs.
5. Cut the pork belly into small cubes.
6. Put the bottom oil in the pan and stir-fry the diced pork belly, and stir-fry the diced pork belly to get the oil (stir-fry for a while)
7. Stir-fry the pork belly with minced ginger, shrimp paste, and cooking wine to create a fragrant aroma.
8. Add blanched tofu and stir fry with a little salt and soy sauce.
9. Add scallop mushrooms and fungus and stir fry together.
10. Finally, add the scrambled eggs, small chives, and sesame oil to quickly stir and fry them out of the pot.
Tips:1. The shrimp paste is very salty, so be sure to put less salt.
2. Tofu should be blanched in advance to remove the beany flavor
