1. Wash Pleurotus eryngii and fresh mushrooms and cut into pieces.

2. Dice the chicken breast, add onion ginger, cooking wine, starch and salt, and marinate for 15 minutes.

3. Boil a proper amount of water, add Pleurotus eryngii and diced seafood, and then take it out.

4. Heat the right amount of oil to 60%. When the oil is slightly smoky, pour in diced chicken, fry it and take it out.

5. Leave a small amount of base oil in the pot and mix in oyster sauce.

6. Pour in the diced chicken and stir fry until the diced chicken is covered with sauce color.

7. Pour Pleurotus eryngii and diced seafood into the pot.

8. Add a small amount of sugar

9. Stir well and sprinkle with chopped green onion.