2. Wash the mushrooms, tear them into large pieces, scald them thoroughly with boiling water, remove them and squeeze them dry. Slice onion and ginger. Add appropriate amount of soy sauce, salt, chicken powder, Shaoxing wine and starch to the sliced meat and mix well for later use.
3. Bring the pan to a high fire, heat the oil, add the onion and ginger until fragrant, and then stir-fry the sliced meat. When the meat slices change color, add water, soy sauce, salt, chicken powder and pepper to boil.
4. Add mushrooms, simmer for 5 minutes on low heat, then switch to high heat, thicken the juice, add starch, and hang the juice evenly on the sliced meat and Pleurotus ostreatus.