Cooking Steps

1. 

   Step1:1 - clean the black fish, remove the head, cut the back and take the meat. Then slice the fish into thin butterfly slices (that is, two pieces of fish are connected continuously. Unfold the existing butterfly slices). Wash the fish slices and add cooking wine, a small amount of raw meal and egg white. Mix them evenly to marinate.

2. 

   Step2:2 - put the washed fish head and fish bones into the casserole, add water, ginger slices and cooking wine, boil the bone soup, cut the shallot, coriander and ginger for standby.

3. 

   Step3:Wash the 3-meter rice and put it into the frying pan without oil. First fry the rice in high heat to dry the water (the rice grains are clear and dry). Then stir fry the rice in low heat until it's brown and half cooked.

4. 

   Step4:4 - take a clean casserole and put the fried rice in it. Filter the boiled fish bone soup into the fried rice with a fine mesh spoon (you will smell very fragrant when pouring into the soup). Boil the rice over high heat and add some medlar. Continue to cook until the rice blooms into congee.

5. 

   Step5:5 - after the porridge is cooked, put the previously marinated fish slices into the porridge one by one with chopsticks and scald them. After all, put them into the porridge and scald them, turn off the fire. Add salt and a small amount of chicken essence (or not chicken essence) for seasoning. Finally, sprinkle in the prepared ginger, onion, coriander and pepper. It's done.

6. 

   Step6:The finished product is beautiful, isn't it? The party is very respectable, isn't it? And it's delicious. It's delicious and smooth. It doesn't smell fishy at all. I want to eat it after eating a bowl. I can't stop at all.