1

The chicken breast is sliced into 2 mm thick slices with oblique blades.

2

Add onion and garlic, cooking wine, thirteen spices and egg white to the sliced chicken and stir well.

three

Slice cucumber into rhombic slices, and cut auricularia into segments.

four

Add salt, cooking wine, soy sauce, sugar, starch and a little water to the bowl and mix well.

five

The hot pot cools the oil, and the oil is twice as much as the usual cooking. When it's 60% hot (note: put bamboo chopsticks into the oil pan, if small bubbles pop up around the chopsticks quickly, it's already 60% hot), put in the meat slices.

six

Stir quickly, this term is called "slippery", that is, use warm oil to ripen food. The meat can be fished out when it turns white.

seven

Leave the bottom oil in the pan and add chopped green onion.

eight

Stir-fry until fragrant, add auricularia auricula and continue stir-frying.

nine

After the auricularia auricula is basically cooked, put the chicken slices, pour the prepared juice along the edge of the pot and stir fry quickly.

10

Before cooking, add cucumber slices and stir-fry for a few times to cook.