Chinese Food
Fish porridge
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One day when I was walking in the supermarket and passing by the freezer, Lu xiansen said, introduce the fish to you. He took two pieces of Longli fish and put them on the cart. Because he had never touched this kind of fish before. The way he introduced me to eat was steaming. It was done on the night when I bought it home. The Longli fish sold in the super market freezer has no fish bones at all. It's especially suitable for children and the elderly. There's no need to pick thorns Trouble. Fish is very tender. It's also suitable for porridge
Cooking ingredients
Cooking Steps
Step1:Add some pepper, cooking wine and salt, mix well and marinate for 1015 minute
Step2:In the process of marinating fish slices, you can make porridge. Add three times of rice water into the pot. Boil the water over a large fire and pour it into the prepared leftover rice. Use a spoon to break up the rice. Turn to a medium or small fire after boiling. At this time, you need to keep stirring. One is to prevent the pan from bursting. The other is to prevent the pan from being pasted
Step3:Because it's rice left. It can be seen that rice blooms in more than ten or twenty minutes. Congee also becomes thick. Put in the marinated fish fillet. Stir gently with a spoon. The fish fillet is easy to cook. It will be out of the pot in about a minute
Step4:Put it into a bowl. Add a little sesame oil. Sprinkle with Scallion at last. A bowl of hot fish porridge is coming out. Eat slowly. Don't scald your mouth......
Cooking tips:1. Fish slices need to be salted in advance. This can remove the fishy smell of fish; 2. The process of cooking porridge needs to be stirred from time to time. This is to prevent the steaming pot and the paste pot; there are skills in making delicious dishes.
