Sauteed Diced Chicken and Cashew Nuts

1. Cut the cucumber into two equal lengths;

2. Stand the cucumber upright and cut it from the right half of the cucumber to about half the height;

3. Cut the cucumber into pieces from the left two fifths of the way;

4. Cut off the remaining middle part of the cucumber;

5. Use a small spoon to empty the middle bottom into a bucket shape;

6. Connect the handheld area with a toothpick;

7. The cucumber bucket is completed;

8. The cucumber bucket is completed;

9. Cut the chicken jerky into small cubes, add an appropriate amount of salt, cornstarch, cooking wine, and oyster sauce, mix well, and marinate for five minutes;

10. Put the white fruit in a pot with cold water and blanch it;

11. Prepare other raw materials;

12. At the same time, mix the bowl juice with an appropriate amount of salt, cornstarch, pepper, and water;

13. Heat up the pot, add an appropriate amount of oil, and stir fry diced carrots; 13. Stir fry until slightly red oil is produced, then add marinated diced chicken and stir fry together;

14. Stir fry until the diced chicken changes color, then add diced cucumber and white fruit and stir fry;

15. Add the prepared bowl sauce and thicken the sauce;

16. When the sauce is almost finished, add cooked cashews to the pot;

17. Turn off the heat, stir fry for a while, then remove from the heat and serve on a plate.