Curry fish eggs are made of hand-made fish balls in Chaoshan and cooked with curry juice. Crisp and delicious, it is a very representative snack in Hong Kong. As long as the raw materials are selected correctly, it is actually very simple to make it yourself.

In the travel guide about Hong Kong, curry fish eggs will definitely be mentioned as a very representative and local snack in Hong Kong. The traditional hand-made fish balls in Chaoshan are cooked in curry juice, which tastes crisp and delicious, so it is a very popular street snack for all ages, not only in Hong Kong, but also in Guangdong.

Whether curry fish eggs are delicious or not has a lot to do with the choice of raw materials. The practice of fish balls is to remove the head and bones from the sea fish, pat the fish and make them into pills with seasoning. Bad fish ball powder is inelastic and will seriously affect the taste.

Here's how to make fish eggs with curry rice:

The brand of fish eggs used by Mi Zhilian is Hayes fish eggs. This fish egg is really good, but the price is really not cheap.

Ingredients: fish eggs (fish balls) about 1 kg, water1500ml, 5 tbsp oil curry, salt10g, sugar10g.

1, put clean water in the electric heating pot, and add fish eggs after the water boils.

2. Dig 5 tablespoons of oil curry. (A spoonful is about 40 grams)

3. Pour the curry into the pot, then add salt and sugar and stir well.

4. Cook for about 10 minutes. During cooking, fish eggs will swell when heated, so don't use too small a pot.

5. 10 minutes later, the fish eggs are cooked, and the electric cooker is adjusted to 60 degrees for heat preservation.

6. It is best to start selling after half an hour of heat preservation.

7. When selling, put the fish eggs in a paper bowl and pour less curry juice.

8. Finally, the method of pouring curry juice is to take curry juice and Chili powder from the pot, and the mixing ratio is 1:6 Chili 1 and curry 6.