Crispy Anhui Fish Congee
1.
Wash the scallops and soak in water for later use, shred ginger, mince green onions, cut coriander into sections, and cut dried squid into shreds and soak in water.
2.
Rinse the rice, add appropriate amount of water, pour the soaked scallops, cook them in a casserole with the water, put the dried shrimps in, then fry the soaked dried squid, fry them until fragrant, and then cook them in a casserole (I like soft of).
3.
When the porridge is boiled, add some winter vegetables, shredded ginger. When the porridge is almost cooked, add the crispy anhui fish fillet and continue to cook. Cook until cooked, add salt, chopped green onion, and coriander. Turn off the heat.
Tips:
If you don’t like coriander, you can leave it out. I don’t eat it but just put it in the bowl. If you want to eat it, put it in the bottom of the bowl by yourself, hahaha.
