Material: 300g shad.

Accessories: 3g of salt, 0.5g of sugar, 1 slice of ginger, 2 slices of garlic, 2 slices of curry, 30ml of vegetable oil.

Exercise:

1. The meat grinder grinds the fish. It is best to grind it twice, add salt and sugar, grab it evenly by hand, and then beat it until the fish is gelatinous.

2. First, boil a pot of water with a temperature of about 90 degrees in the pot. As shown in the figure, the bottom of the pot is covered with small blisters and does not boil.

3. Squeeze the fish balls by hand and scoop them into the pot with a spoon.

After all the fish balls are squeezed into the pot, they float and are cooked.

Remove the drained water.

6. Put oil in a hot pan, put more oil and heat it to 10, then stir-fry the cooked fish balls.

7. Fish balls are oiled, stir-fried and discolored, and fished out.

8. Heat the casserole with oil, stir-fry ginger and garlic, and add curry sauce.

9. Pour the right amount of hot water to melt the curry sauce.

10. Pour in coconut milk and dilute with water.

1 1.

12. Cover the pot and stew for 10 minutes.