Curry gall bladder is a common cooking method in Hong Kong catering industry. Stir-fry secret spices and various fresh ingredients into thick paste-like curry essence, which is called "curry gall" or "instant curry sauce". Just scoop a spoonful of curry fish gall, add water, appropriate amount of coconut milk and flower milk, and you can make a curry dish. Ready-made curry fish gall is favored by chefs and bosses in various catering industries because of its simple and convenient operation.

The cream one just survived, so it won't take long to make it. Just use cream when cooking at ordinary times.