Chicken legs to bone, cut with a half spoonful of salt and MSG, a spoonful of cooking wine, a spoonful of soy sauce, half a spoonful of starch, moderate amount of black pepper powder, two pieces of ginger marinated for one hour
Cut carrots and potatoes into small pieces, sliced onions and spare
Add a spoonful of oil to the pan, heat it, and pour the chicken leg with the medium heat until it is discolored. Add the potatoes to the big fire, stir fry the carrots, stir fry evenly, add the onion, also stir fry evenly.
Pour hot water that has just been used without ingredients, boil over high heat, and continue to cook for 10 minutes.
Turn a small fire, add the curry block and continue to cook, then stir it from time to time to prevent the pan from boiling until the soup becomes thick.
Sprinkle a little MSG to load it.