Curry Carrot Fish Ball
1.
Ingredients: Fried fish balls, white radish and onion curry cubes
2.
Peel the white radish, wash and cut into small pieces of equal size.
3.
Cut the onion into pieces about the size of a radish.
4.
Heat a stone pot with a little peanut oil.
5.
After the oil is hot, add onion chunks and sauté.
6.
Add the radish and stir fry until the sides of the radish are basically transparent.
7.
Add water to the radish and heat it up on high heat.
8.
After the water boils, add the fish balls and continue to heat it up.
9.
Add the curry cubes after the water boils again.
10.
When the fish balls float up and the curry cubes are all melted, cover and simmer for more than half an hour.
11.
The longer it was cooked, the more delicious it became. I didn't eat it right after it was cooked. I soaked it overnight. When I ate it, the radish was completely saturated with curry and it was very fragrant.
12.
Fragrant~~~
13.
The stuffed fish balls are very fragrant~~~
Tips:
1. If you use cored fish balls, they will expand and contract after heating, and the balls will be a little flat and not very good-looking. If you like roundness, use non-cored fish balls.
2. The amount shown in the figure (a small bowl of fish balls + half a white radish), I shared two curry cubes, the saltiness is just right, no need to add salt. If the mouth is heavy or light, adjust it according to taste.
3. The fish balls will expand to 2 to 3 times their original size during the heating process. Reserve a certain amount of space in the pot, otherwise the fish balls will be squeezed to death in the pot.
4. The stone pot is smaller, and there are less stewed meatballs and carrot soup. There is more soup left, and a bowl of soup, soup and water, even the soup and balls together feels good.
