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.
