Perch Casserole Porridge

Name: Perch Casserole Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 cups Rice; 1 piece sea bass; Some ginger; Some shallot; Some Cooking Wine; Some White vinegar; Some starch; Some salt; Some Blending oil

by Ying Ying Love Food

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

After steaming the sea bass, the freshness of the sea bass makes me want to make a sea bass porridge. This bass has only the main bone, not as thin as the crucian. You don’t need to worry about the bones when you cook the porridge. Of course, the premise is sliced fish. The film is good! The sea bass used to cook the porridge this time is relatively small, but it’s enough for two people. I didn’t intend to put fish heads and bones in for cooking, but in the principle of not wasting, let’s just boil the fish heads for a while. It is very nutritious, so at the end, I put the fish bones in and cook. If you are afraid of the bones or if there are children to eat, it is recommended not to put the bones in!

The sea bass porridge is just as delicious, not too fishy, it's worth a try! "

Ingredients

1.5 cups Rice
1 piece Sea Bass
Some Ginger
Some Shallot
Some Cooking Wine
Some White Vinegar
Some Starch
Some Salt
Some Blending Oil

Perch Casserole Porridge

1. Wash 1.5 cups of rice.

2. Pour the rice into a casserole, add an appropriate amount of water to a boil.

3. Remove the internal organs of the perch, wash it, and cut out the flesh from the tail of the fish to the head of the fish.

4. In the same way, slice out the other side of the fish, and slice off the fish belly (there is a bone in the fish belly).

5. With the fish skin down, hold the fish with your left hand, and use the knife with your right hand to tilt the slices out. (It's a good piece by pressing it tightly with your hand, but be careful with the knife, don't hit yourself.)

6. The sliced fish fillets, add appropriate amount of salt, ginger, cooking wine, white vinegar and starch, stir evenly and marinate.

7. Cut the remaining fish head in half, cut the other fish bones into sections, and marinate together. (I'm afraid that the fish bones can be omitted here, and the fish bones can be kept in the soup).