2. Cut the chicken breast into 0.2cm thick pieces and put them in a bowl. Add Shaoxing wine, 1/2 teaspoons (2g) of salt, egg white, sesame oil and dried starch and mix well.
3. Select the yellow leaves and roots of shepherd's purse, soak them in cold water for several times, wash off the sediment, and drain the water for later use. Chop the shallots for later use.
4. Boil the water in the pot with high fire, add the washed water of shepherd's purse 1 min, take it out and cool it with cold water, squeeze out the water and cut into pieces.
5. Heat the oil in the wok to 40% heat with medium fire, slide the sliced pheasant with paste along the edge of the wok, and wipe it off quickly with a spatula until all the pheasant slices change color.
6. Dump the excess oil in the pot, leaving only a little base oil. When the medium heat is 50% hot, add chopped leek and stir-fry until fragrant, add chopped shepherd's purse and stir-fry for 1 min, then add broth to boil, and add sliced pheasant and stir-fry evenly. Add salt and white pepper, stir, and finally add starch thickening.