1) Soak mushrooms in light salt water for 10 minutes, then wash them and cut them into 2 mm thick slices. Beat up the eggs, put in cooking wine and water, mix well.
2) Put the oil into the pot and heat it over high heat. When the oil is 80% hot, put in the egg and quickly stir it with a shovel to form a block. Put the scrambled eggs out for use.
3) In the pot, pour in the oil, heat it in high heat. When the oil is 70% hot, pour in the mushroom slices. Stir fry for 30 seconds. Pour in the raw and old soy sauce. Add salt and sugar and stir fry for 2 minutes.
4) After the mushroom leaves the soup, continue to fry for 2 minutes, pour in the egg and stir well, pour in the water starch to thicken the sauce. Before leaving the pot, pour in sesame oil.