2. Wash oyster sauce with clear water, then soak in hot water 1 hour, season with ginger juice and cooking wine, and steam for 20 minutes.

3. Prepare materials, slice ginger and garlic, cut onions, and prepare a bowl of wet starch. Jiang Duo, cut some pieces!

4. Put oil in a hot pan, saute ginger and garlic slices, add drained oyster sauce and saute until fragrant, then add mushrooms and saute until fragrant. First, add 2/3 tablespoons of soy sauce (that is, a porcelain spoon for drinking porridge), stir fry quickly, then add 3 tablespoons of oyster sauce, stir fry quickly for a few times, add half a bowl or a bowl of clear water, add a small amount of brown sugar powder, and finally add an appropriate amount.

5. Simmer for 5 minutes on medium fire, thicken with humidified starch water, cook for a while, add a small amount of chicken essence, sprinkle with chopped green onion, and collect juice on high fire. You can take the plate out of the pot.