Porridge with sea bass in casserole

Porridge with sea bass in casserole

Introduction:

"After steamed the perch, the freshness of the perch makes me want to make a perch porridge. The perch has only the main bone, which is not as thin as the crucian carp. You don't have to worry about the bone problem when cooking the porridge. Of course, the premise is that the slices of fish are good! This time, the bass used for porridge cooking is relatively small, but it's enough for two people to eat. Originally, I didn't intend to put the fish head and bone in it for cooking. However, based on the principle of no waste, it's also nutritious to boil the fish head. Therefore, finally, I put the fish bone in it for cooking. If I'm afraid of bones or children, I don't suggest putting bones in it! Perch porridge is just as delicious and not fishy. It's worth a try

Production steps:

Step 1: wash 1.5 cups of rice.

Step 2: pour the rice into the casserole, add appropriate amount of water to boil.

Step 3: eviscerate the perch, wash it, stick the fish bone to the tail of the perch, and cut the fish at the head.

Step 4: slice the other side of the fish, and slice the fillet (there are bones in the fillet).

Step 5: the skin of the fish is down, the left hand holds the fish, and the right hand tilts the slice with a knife. (it's nice to press it tightly, but be careful not to cut yourself.)

Step 6: add appropriate amount of salt, shredded ginger, cooking wine, white vinegar and starch to the sliced fish, stir and marinate.

Step 7: cut the remaining fish head in half, cut other fish bones into sections, and marinate them together. (I'm afraid fish bones can be omitted here. Fish bones can be kept in soup.).

Step 8: prepare a proper amount of shredded ginger and scallion.

Step 9: after the porridge is boiled, add shredded ginger and fish bone and cook it first.

Step 10: when the porridge is almost ready, add the fish fillets and stir them carefully.

Step 11: cook until the fish is cooked. Season with salt and oil. Sprinkle with scallion and mix well.

Materials required:

Rice: 1.5 cups

Bass: 1

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

White vinegar: right amount

Starch: right amount

Salt: right amount

Blend oil: right amount

Note: porridge will thicken after a long time. If you like thinner porridge, you can eat it in the morning. If you like thicker porridge, you can put it.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh