1. Two pieces of pangasius
2. Scrape the fish into puree with a knife. Actually, I used a chop because the fish is super tender.
3. Cut into a small piece of ginger to taste, or if you don’t like ginger, you don’t need it.
4. Finally add a little salt and chop well
5. Add appropriate amount of cornstarch and mix well, not too much, because this fish is very tender
6. Stir in one direction with chopsticks to make it stronger
7. Then squeeze one out of the tiger's mouth in the palm of your hand, hook it with a spoon, and finally put the oil pan. Because I can't take this step by myself, I'm sorry.
8. Finally, start another pot, add some oil, pour in about 50 grams of Thai sweet chili sauce and stir fry, then pour the fried fish balls into the stir-fry twice, just blanch the cabbage in hot water. It's up, something is up!
Tips:This dish is light-flavored, don't add too much salt!
