Baby Food Supplement-pomfret Porridge
1.
Wash the rice and put an appropriate amount of water in the rice cooker to cook the porridge.
2.
Rinse the pomfret, make a few cuts on the body of the fish, stuff a few slices of ginger in the belly of the fish, and put two slices of ginger on top.
3.
Put an appropriate amount of water in the pot, boil the water first, then put the fish in, cover the lid and steam for 15 minutes.
4.
Turn off the heat after 15 minutes, and pour out the remaining fish water in the dish.
5.
Use chopsticks to kick the fish skin away from the middle to both sides, and clip the fish to a small bowl. (The right amount is good. The fish is bought too big. I only took half of the meat out, and the other half was drizzled with soy sauce. I ate it.)
6.
In order to ensure that there are no fish bones, slowly crush the fish meat with your hands to remove the hidden fish bones.
7.
I forgot to take a photo at this step when I was busy. Pour the minced fish into the milk pot, add the right amount of white porridge, add 1 drop of peanut oil, stir evenly, boil on medium heat for 1 minute, boil the rice to become viscous and turn off the heat.
8.
Chop the green cabbage leaves, bring water to a boil in another pot, add a drop of peanut oil, pour in the cabbage leaves and cook.
9.
Use carrots to make small pomfret.
10.
Put the porridge in the baby's bowl and put it in a good shape. (You can add more vegetables when you eat. I am here just to pose and tease the baby.)
Tips:
1. Remove the fishy trilogy when steaming the fish: 1. Put ginger slices~ 2. Wait until the water is boiled before putting the fish in the pot~ 3. Pour out the remaining water in the dish after the fish is steamed.
2. Fish is usually cooked enough when steamed for 15 minutes. If it is steamed for too long, the meat will become unpalatable.
