3. Wash potatoes with water, steam them in a cage, take them out, peel them while they are hot, and rub them into fine mud with a steel screen;
4. Put the wok on the fire, add the cooked lard, add the shallots when it is hot, stir-fry the shallots with a small fire until they turn yellow, add curry powder, and stir-fry slightly from the fire;
5. Immediately add 15g Shaoxing wine and mashed potatoes, add 750ml of steamed chicken leg soup, and stir with an iron spoon to form a thin paste;
6. Switch to big fire, add tomato sauce, sugar, refined salt and monosodium glutamate to boil;
7. Then put in the steamed chicken legs, boil them, cover the lid and simmer for two minutes to make the chicken legs tasty, then take them out and put them neatly on the plate;
8. Hook the gravy in the pot into a thin sauce with wet starch, pour in scallion oil and sesame oil, and pour it on the chicken legs.