500g of shad mud, 30g of onion Jiang Shui, 0g of curry sauce seasoning10g, 8g of fresh citronella,

10g fish sauce, 30g dry powder, 80g cowpea granules, 30g shredded lemon leaves and proper amount of edible oil.

Appropriate amount of lettuce leaves, appropriate amount of gold, appropriate amount of shredded carrots and appropriate amount of sour fish sauce.

The way of doing things

Misgurnus anguillicaudatus (which can be replaced by low-cost freshwater fish such as grass carp) takes meat and cuts it into mud.

Every 500g of fish sauce, 30g of onion Jiang Shui,10g of chef's four treasures curry sauce,10g of fish sauce, and 30g of dried flour are added, stirred evenly, sprinkled with 80g of cowpea granules, 30g of shredded lemon and 8g of fresh citronella, and stirred evenly to make a fish cake weighing about 30g each.

Cool the oil in a hot pan, add the vanilla fish cake, fry it on medium heat until it is golden and cooked, take it out and drain it, then put it on a plate, and serve with lettuce leaves, gold, shredded carrots and sour fish sauce.

Ps:

Preparation of sour fish sauce: 20 grams of fish sauce is squeezed into 5 grams of lime juice and stirred evenly.