Preserved fish porridge

Preserved fish porridge

Introduction:

Production steps:

Step 1: wash and steam the cured fish;

Step 2: wear disposable gloves to tear the cured fish into small sections, and prepare the cured fish for small sections;

Step 3: grind the glutinous rice and rice soaked for more than two hours with rolling pin;

Step 4: put the milled rice mixture into the pot and add appropriate amount of water;

Step 5: cover, boil over high heat and turn to low heat;

Step 6: make the porridge thick, usually boil the water for two or three minutes;

Step 7: add the prepared minced cured fish;

Step 8: stir continuously after adding, cook for another two minutes, add salt and other seasonings, and stir evenly;

Step 9: layer into a bowl, add chopped shallots.

Materials required:

Preserved fish: 1 piece

Glutinous rice: 30g

Rice: 30g

Shallot: moderate

Salt: right amount

Pepper: right amount

Precautions: 1. Wash the cured fish in advance, steam it for 30 minutes, and then tear it into small pieces by hand, so that there will be no fish bones; 2. Mix glutinous rice and rice and soak it for two hours, then it will be crushed easily, but don't crush it too much, so that the porridge will be fast and sticky; 3. The rice cooked in a pot is more delicious, if it is faster after using other pots, it will be better after boiling water If you want, you can add a few drops of oil to the porridge, which will be more fragrant (I don't use oil), and then add a dish of dried radish; 5. I made less porridge this time, and soaked the rice, so it's very fast; but if you have a large amount, please extend the time accordingly, but in general, it will be better It is much faster and easier to cook rice after grinding than other methods.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh