1) Bone the chicken leg meat and cut it into 1cm wide and 4cm long strips. Shred onion, slice tomato, wash lettuce and drain.
2) Put the sliced chicken into the broken egg liquid, evenly wrap the egg liquid and dip it with fried chicken powder.
3) Take a deep pot and pour in the oil. When the oil is 80% hot, put in the chicken strips one by one and fry until golden.
4) At the same time, pour water into the steamer, heat it over high heat, wait for the water to turn on the climate, put in the lotus leaf cake and steam for half a minute.
5) After steaming, put them respectively into the pan without oil, and then use the smallest small fire to burn them into one side for coloring.
6) In the baked cake, add lettuce, chicken strips, onion shreds, tomatoes, squeeze on the salad dressing, roll up and serve.