1. Wash the scallops and rice in a pressure cooker, a little water, just after the rice is over, turn off the heat as soon as the gas is up, and when the gas is gone, open and filter the rice soup for use, so that it will have a grainy feeling, so that the back will not be too muddy .
2. Kill the fish in fresh mud and wash it well.
3. Raise the meat with a flat knife from the tail of the fish.
4. close up.
5. Cut the meat from both sides into strips for later use.
6. After the wok is heated, put the oil, add the ginger to saute when the oil smokes, and then add the fish bones after the meat, and fry them together.
7. fish bone.
8. Fry the fish bones until golden on both sides, boil the fish soup with boiling water, and put some rice wine to remove the fishy. The amount of boiling water is appropriate, because the boiled soup is added after the residue is filtered, and the rice just now is added.
9. After boiling the creamy white soup, after filtering the residue, add it to the rice just now, stirring constantly, and then bring the pot of rice and fish soup to a boil. After it is boiled, just put down the fish that has just been cooked, cut into strips, stir and bring to a boil.
10. Finally, add the coriander, add some salt to taste, and the delicious porridge will do.
