2. Add proper amount of salt, Chili powder, black pepper and cooking wine into the chicken leg meat, stir well and marinate for more than 3 minutes.
3. Add clear water into the proper amount of flour, knead it into dough with moderate hardness, and cover it with plastic wrap for 3 minutes.
4. Add salt, sugar, black pepper, appropriate amount of flour, corn starch, water and eggs into a small bowl to make a batter, and then add a little salad oil and mix well.
5. Wash cucumber and green onion and cut them into strips respectively. Add a little water and sugar to the sweet noodle sauce and mix well.
6. Roll the baked dough into a round pancake, roll it as thin as possible, put it in a pan and bake it until both sides change color. Put the baked cake in a sealed pot to prevent it from hardening.
7. Add more oil to the pot and heat it. Dip the marinated chicken leg meat with a layer of paste first, then with a layer of dry flour, put it in the pot and fry it until it turns golden.
8. Spread sweet noodle sauce and salad dressing evenly on the baked cake, arrange cucumber strips and shredded onion, and then put fried chicken pieces and roll them up.