Raw Dragon Fish Congee
1.
Make an appointment to cook a pot of porridge according to the ratio of rice and water according to the prompt of the rice cooker
2.
Long Lee Fish Fillet Thaw in Advance
3.
Slice the fish fillet along the grain into thin slices
4.
Add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon chicken bouillon and 1 teaspoon cooking wine, and mix well
5.
Then add 1 teaspoon of dry starch and mix well
6.
Finally add 1 teaspoon of raw oil and stir well
7.
Marinate for about 5 minutes
8.
Shred ginger, chopped chives and chopped green onions
9.
Take a part of the white porridge and add it to the soup pot (not necessarily use it all, cook as much as you eat), boil over high heat, add shredded ginger and cook for 5 minutes
10.
During the period, stir vigorously with egg pumps at the right time to break the rice grains and beat out the rice oil
11.
Add the fish fillets and use chopsticks to scatter them lightly and press them into the porridge
12.
After the fish fillet changes color, you can add some salt to taste
13.
Add chicken essence to taste
14.
Turn off the heat and sprinkle with chopped green onions
15.
Sprinkle with pepper
16.
Finally, click on the sesame oil
