Cut the lean pork into strips 5 cm long, 0.3 cm wide, and 0.3 cm thick.Break the egg into a bowl and stir with a fork until well mixed;Soak dried black fungus in hot water for 5 minutes, remove the stems, and tear them into pieces.Cut cucumbers diagonally into 2 cm long segments, then cut them straight across to form diamond-shaped slices.Cut scallions and ginger into thin strips;
Heat a wok or frying pan over medium heat, add oil and stir-fry the scrambled eggs until they become irregular small pieces, then transfer them to a plate as 'wood ear'.Heat another wok with oil, add the pork strips and stir-fry until the meat turns white, then add scallion and ginger strips and continue cooking until nearly done.Add soy sauce and salt, stir well, then add the black fungus and cucumbers along with the scrambled eggs. Continue to cook until fully done, then drizzle with sesame oil before serving.CucumberCut into 2 cm long pieces using oblique knife cuts, then slice flatwise to form rhombus-shaped slices.Onion,Ginger,cut into threads;
3. Heat a wok and add oil; after heating, stir-fry the eggs until scrambled and form irregular small pieces, placing them in a bowl as the described wooden ear;
4. Heat a wok with oil; add the meat strips and stir-fry until they turn white, then add onion and ginger threads and stir-fry together until almost done,Soy sauce, salt, stir-fry evenly and then add black fungus and cucumber along with egg pieces, cooking until done and finishing by pouring in some oil.