Fish Paste Porridge
1.
50 grams of net fish meat, 40 grams of rice, 100ML each of milk and fish soup, appropriate amount of cornstarch, salt, and egg white;
2.
Wash the rice and soak in clean water for 1-2 hours;
3.
Chop the fish into puree, add a small amount of salt, cornstarch, and egg white and mix well;
4.
Pour the broth and appropriate amount of water into the soup pot, add the soaked rice, and cook until it is ripe, then pour milk and cook until thick;
5.
Add the fish puree and stir evenly, and boil until it boils.
