1. A cucumber
2. Cut the cucumber into thick slices and marinate in salt for more than 5 hours. It’s best to marinate the night before and stir-fry the next day
3. A lute leg
4. Debone the lute leg
5. Cut the boneless lute leg into thick slices and put it in a bowl, add appropriate amount of salt, light soy sauce, cooking wine, minced ginger and minced garlic, mix well and marinate for later use
6. Seasoning: sliced ginger and garlic, sliced green onion into small sections, sliced fresh chili, cut dried chili into small sections (if you like spicy food, you can add more), clean and drain octopus with tempeh
7. Put the oil after the pan is hot, add ginger, onion, garlic tempeh and dried chili after the oil is hot and fry until fragrant
8. Add the marinated chicken, stir-fry on high heat until the chicken is discolored, add cooking wine and balsamic vinegar and stir-fry until there is almost no water in the pot
9. Pour the water in the pickled cucumbers and put them into the pot. At the same time, add the cooking wine, balsamic vinegar and light soy sauce and stir-fry for 3-5 minutes. After the juice is collected, add an appropriate amount of chicken essence and mix well to get out of the pot.
