In a small cooking pot over medium-high heat, add oil and ground beef, stir fry for 2-3 minutes, then add onion and mushroom, continually stir fry for 1-2 minutes. Add Shaoxing cooking wine, chicken broth, creamy corn, salt, and white pepper, bring to a boil. Then add potato starch slurry, stir until evenly mixed and thicken. Constantly stir while slowly pouring in egg white until mixed well. Sprinkle with minced carrot at the end.