1. Peel and cut potatoes, wash off excess starch with water, and dry with kitchen paper
2. Put a little lard in a wok to heat up, add potatoes and fry, then add carrots, fry out the red oil
3. Add water to the soup pot, add fish balls, add a little salt, peanut oil, cover and cook
4. Add bay leaves to carrots and potatoes, pour in water to submerge the ingredients, cover, boil on high heat, turn to low heat and simmer for ten minutes
5. Remove the bay leaves without using them, add the curry cubes, stir to dissolve evenly, then add the fish balls, and stir evenly
6. Turn off the heat and serve, then enjoy
