Slice and then shred the pork into thin, 2 inch long (5 cm) strips.
Marinate the shredded pork with the wine, soy sauce, sugar, and tapioca starch.
Soak the Chinese mushrooms, tree ears, and golden needles in hot water in separate bowls for 20 minutes.
Cut off and discard the stems and shred the mushrooms.
Break or cut the tree ears into smaller pieces.
Cut the golden needles in half.
Rinse and drain the bean sprouts.
Beat the eggs and set aside.
Shred the scallions into 2 inch long sections.
Scramble the eggs in 2 Tbs oil into dry fine pieces.
Set aside.
Heat 2 Tbs oil in the wok; stir fry the marinated pork for about 2 minutes.
Add mushrooms, tree ears, golden needles, and scallions and mix well.
Add 4 Tbs of chicken broth and bring to boil.
Add the scrambled eggs and bean sprouts and mix thoroughly.
Garnish with sesame oil.