1. It is best to grind the fish meat twice with a meat grinder. Add appropriate amount of salt and sugar and grab it by hand, then beat until the fish is glued
2. Dip some water and squeeze out the fish balls
3. Dip the spoon with water and spoon the squeezed out fish balls into the pot
4. Boil a pot of water at about 90 degrees. The bottom of the pot is covered with small blisters as shown in the figure, and it does not boil.
5. After all the fish balls are put in the pot, they will float and they will be cooked.
6. Soak it in ice water immediately after it is cooked
7. Remove and drain the water after it has cooled thoroughly
8. Wash onions, carrots and hot peppers and cut into pieces, smash ginger and garlic into pieces
9. Put the oil in the casserole and heat up the fragrant ginger and garlic
10. Add carrots and onions and stir fry until the onions are soft
11. Curry paste
12. Pour boiling water to melt curry paste
13. boil
14. Boil the fish balls for 3 minutes to allow the fish balls to fully absorb the curry sauce
15. Add the hot peppers and cook until broken
16. Finish, serve
Tips:1. Don't boil the water when boiling fish balls, the cooked fish balls will get old;
2. When squeezing fish balls, dip your hands and spoon with cold water to prevent stickiness.
