Crispy Anhui Fish Congee
1.
Wash and slice the crispy Anhui fish, soak the mushrooms and slice them, cut the coriander and set aside
2.
The porridge and scallops are first pressed to SAIC in a pressure cooker, for two or three minutes, turn off the heat and flush with the water, open the lid and change the casserole
3.
Boil the porridge, add winter vegetables, shiitake mushroom slices, crispy anhui fish slices, cook until the porridge is soft and overripe, add oil, salt, pepper, and coriander and stir well!
