1. Wash the black fish fillet you bought, use cooking wine, (you can use sake just like me if you have conditions at home)
2. Clean the rice, pour the hot water and add a few drops of oil (so that the rice will bloom more easily) and bring to a boil. Turn to a low heat and cover the pot.
3. Wash and shred ginger
4. Wash the chives and cut the chopped green onions
5. Burn the rice to bloom, add ginger
6. Wait for half a cigarette, put in the fish fillets, and turn on the fire
7. Boil it like this bear, sprinkle with chopped green onion, and add a little MSG (if you don't like it, you can leave it) and turn off the heat!
Tips:For fish porridge, it’s best to choose black fish. It has no thorns. It can be eaten by the elderly and children. If you want, grass carp will do.
