Fried Carrots with Fish Balls
1.
Ingredients: fish paste, carrots, onions.
2.
Make fish balls into small balls, cut carrots into slices with a vegetable cutter, and shred onions.
3.
Pour more olive oil into the hot pan and add the fish balls.
4.
Turn to low heat and fry two slices until golden brown.
5.
Then add ginger slices (I don't remember to take ginger slices in the picture of the ingredients) and stir-fry evenly.
6.
Turn to high heat, add carrot slices and stir-fry evenly.
7.
Pour in the chili sauce that was made before.
8.
Add an appropriate amount of Himalayan salt and stir fry, then turn off the heat.
Tips:
1. Fish balls need to be fried slowly in a hot pan with cold oil until golden brown. 2. Jiang Fang does not ignore personal taste. 3. Carrots are harder to cook and soften than onions, so put them in and fry them for a while. 4. Put the onion at the end. In fact, the onion is too soft to fry and affect the taste. 5. Put less salt appropriately, because peppers are already salty. 6. Thickening is also a personal taste. I think thickening tastes better and looks more attractive.
