2. Seasoning: yellow rice wine (1 0g), curry (3g), salt (3g), white sugar (1 g), pepper (1 g), monosodium glutamate (1g) and lard (refined) (30g.
3. Wash the tender chicken (boneless chicken is preferred), chop it into pieces about 3.5 cm square, sprinkle with salt and pepper, and marinate it evenly;
4. Peel the potatoes and cut them into hob blocks. After washing, cook them with boiling water and drain the water.
5. Peel the onion and cut it into fine powder;
6. Set the wok on a strong fire, use an oily pan, put 25 grams of cooked lard to heat it, stir-fry the chicken pieces until the skin is tight and oily, cook the yellow wine, and add chicken soup to cook;
7. After being boiled, cover it and simmer for about 30 minutes. When the chicken pieces are crisp, add potato pieces, salt and sugar;
8. Put another wok on low heat, add cooked lard15g to heat it, then add onion, and stir-fry it slowly with low heat;
9, stir-fry until the onion is dark yellow and has a strong onion flavor, that is, leave the pot from the fire, wait until the oil in the pot does not smoke, add curry oil and stir well, then add flour and cooked lard and stir-fry until the flour is mature;
10, switch to Wanghuo, pour chicken pieces, potatoes and soup into the pot, burn thick soup, and pour in cooked lard.