1. Material: Pleurotus ostreatus 300g, lean meat 250g, salt, chicken essence, soy sauce, cooking wine, raw flour, oil, sesame oil, ginger, onion and garlic.

2. Practice:

(1) Wash Pleurotus ostreatus and cut it into pieces (or tear it by hand), quickly blanch it with clear water, and take it out for later use. Chop ginger, garlic and onion.

(2) Cut the lean meat into small pieces, add proper amount of oil, sesame oil, a little salt, soy sauce, cooking wine and cornmeal, stir well and marinate for 20 minutes.

(3) Stir-fry the lean meat in a pot until it is 70-80% mature, and take it out for later use.

(4) Stir-fry ginger and garlic in an oil pan. Stir-fry Pleurotus ostreatus for a while, then add lean meat and stir-fry together. Add a little salt, chicken essence and soy sauce and stir well. If there is more water, you can thicken it, then drop sesame oil and sprinkle chopped green onion and stir well.