1. Cut the chicken breast into 2 mm thick slices.
2. Slice the chicken with onion and garlic, cooking wine, thirteen spices, egg white, stir well.
3. Cut the cucumber into diamond-shaped slices and cut the fungus into sections.
4. Add salt, cooking wine, soy sauce, sugar, starch and a small amount of water to the bowl and stir well.
5. Heat the pan with cold oil, which is twice as much oil as usual for stir-frying. When it is 60% hot (Note: Put bamboo chopsticks into the oil pot, if small bubbles quickly appear around the chopsticks, it is already 60% hot), add the meat slices.
6. Stir quickly, the term "slip", which is to use warm oil to mature the food. The meat turns white and can be fished out.
7. Leave the oil in the pan and add the green onion
8. Sauté until fragrant, add the fungus and continue sautéing
9. After the fungus is basically cooked, put the chicken slices, pour in the prepared sauce along the edge of the pot, and quickly stir-fry.
10. Before coming out of the pan, add the cucumber slices and stir-fry a few times to get out of the pan.