1. Cut chicken breast into small pieces, add salt, cooking wine, light soy sauce, chicken powder, egg liquid and cornstarch, mix well, and marinate for a while. Roll it in flour before frying to prevent sticking between pieces.
2. Bring the oil to 60% to 70% hot, and then deep fry the chicken pieces to set the shape. The temperature of the oil is lowered, and the fire is re-exploded once again.
3. Remove and absorb the remaining oil.
4. Add oyster sauce, sugar, vinegar, chicken powder and cornstarch, add a little water and mix thoroughly.
5. Heat oil in a pan, sauté the chopped green onions, and fry assorted vegetables.
6. Pour in the seasoned gorgon sauce and the fried chicken rice flower, quickly stir-fry for a few times, the soup becomes slightly viscous and ready to serve.
