1. Pour140g of boiling water into flour, stir with chopsticks while pouring boiling water, and add cold water to form "three-light" dough. Cover the kneaded dough with a wet cloth and leave it for more than 3 hours.

2. Sprinkle flour on the chopping board and knead the dough evenly into long strips. Cut the strip into small pieces.

3. After flattening the small dose, roll the small dose into pancakes with a diameter of about 20cm with a rolling pin.

4, the pot is hot, put the pancakes in the pot and simmer on low heat. Pancakes began to appear small spots and then turned over. Pick up the pancake with chopsticks and turn it over a few times. If you keep burning one side, the pancakes will be hard. Pancakes have obvious small yellow spots, which can be bulged out of the pot.

5. Put the pancake on the chopping board while it is hot, and cover the pot (moisture can keep the pancake moist and soft, and it will harden if it is dried directly).

6. Pour the sweet noodle sauce and tomato sauce into a small bowl and stir well. Steam the mixed sauce for 15 minutes and let it cool for later use.

7. Wash lettuce, cucumber and green onion, shred green onion, wash cucumber and cut into strips for later use.

8. Knock the chicken breast loose with the back of a knife, cut it into thumb-thick strips and put it in a bowl. Add black pepper, cooking wine, salt, soy sauce, starch and egg white 1. Stir well by hand and marinate for more than 3 hours to make the chicken tasty.

9. Marinated chicken is evenly coated with starch.

10. Break the egg. Pass the chicken covered with starch through the egg mixture and then wrap it with bread crumbs.

1 1. Pour the oil into the pot and heat it to 70% heat. Add the chicken and start frying until golden brown. Take out the oil control device.

12, spread the baked pancakes on the chopping board, spread a layer of lettuce, put fried chicken, shredded onion and cucumber strips, squeeze in sweet noodle sauce and roll them up, and you can taste the fruits of your labor.