1. Prepare fresh macrobrachium
2. Use scissors to cut off the legs and legs of the shrimp, clean and drain for later use
3. Pleurotus eryngii first sliced and then shredded
4. Stir fry the ginger, onion and garlic in a frying pan, then add the macrobrachium and stir fry
5. Add cooking wine and a half bowl of boiling water
6. Add salt
7. Add oyster mushroom shreds
8. When the shredded eryngii mushrooms are boiled, add some chicken essence and sprinkle some coriander. Serve
