Chaoshan Casserole Porridge-fish Belly Porridge

Name: Chaoshan Casserole Porridge-fish Belly Porridge
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Rice; 200g Fish belly; 10g Dried squid; 6 pcs Dried scallops; 2 in abalone; a little Winter vegetables; a little ginger; a little Cooking oil; 2 pieces Minced celery

by Ball well bella

4.9 (1)

Favorite

20

Difficulty

Normal

Time

1h

Serving

3

Chaoshan casserole porridge tastes light, classic porridge products such as oily fish porridge, shrimp porridge, water crab (cream crab) porridge, etc. The fish belly porridge is made from the fattest fish belly of grass carp. Dried squid and scallops are added to increase the umami taste, and winter vegetables are added to remove the fishy and flavor. The seasoning only needs to be sprinkled with salt. A hot pot of casserole porridge can be enjoyed, whether in winter or summer. For two

Ingredients

50g Rice
200g Fish Belly
10g Dried Squid
6 pcs Dried Scallops
2 in Abalone
a little Winter Vegetables
a little Ginger

Buy on JD Buy on Amazon
a little Cooking Oil
2 pieces Minced Celery

Chaoshan Casserole Porridge-fish Belly Porridge

1. Prepare the materials, wash and set aside

2. First, wash the rice and cook the porridge. For 50 grams of rice, I use one liter of water to cook the porridge.

3. Dried squid, dried scallops and porridge in a pot under cold water

4. Bring the rice soup to a boil and keep it on medium heat. Remember to stir more to prevent it from sticking to the bottom of the pot

5. The rice soup begins to thicken and add ginger shredded winter vegetables (the soul of Chaoshan casserole porridge)

6. Keep stirring to avoid sticky rice soup

7. Remember to check if the rice grains are cooked when you stir the muddy rice soup.

8. When it's cooked, you can start adding the fish belly into the casserole

9. Put the fish belly in the casserole for 2 minutes, add the abalone slices and turn off the heat. Stir gently with chopsticks

10. Season the chopped celery with cooking oil and salt to cover the lid. At this time, the casserole was still boiling.

11. The plan for a year lies in spring, and hard grain rice is the key

Tips:
The fish belly and abalone are all cleaned and chopped by the fishmonger for easy consumption.
The rice grains have not bloomed when the fire is first turned off, but after the casserole has good heat retention, the fish porridge will continue to boil. Generally, the rice grains will bloom after the fire is turned off for 20 minutes; it depends on your personal preference to decide whether to eat slowly or immediately.