Shrimp and Fish Fillet Congee

Name: Shrimp and Fish Fillet Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Meter; 10 Fresh shrimp; 100g fillet; Some ginger; 1 tablespoon Corn flour; 1 tablespoon Cooking Wine; Some salt

by Leibao's life with smoke

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Congee is inseparable all year round. It is not only soft and hard and tasty, easy to digest and absorb, but also invigorating the spleen and stomach, promoting nourishing body fluid and moisturizing dryness. The shrimp and fish slice porridge is my favorite porridge. I use fresh black fish with few spines. The fish fillet is put into the hot white porridge. It has a delicious and tender taste, a thick waxy and soft texture. Every bite in your mouth is satisfying...

Ingredients

100g Meter
10 Fresh Shrimp
100g Fillet
Some Ginger
1 tablespoon Corn Flour
1 tablespoon Cooking Wine
Some Salt

Shrimp and Fish Fillet Congee

1. Lightly raise fresh rice and pour it into a pot;

2. Soak in clean water overnight;

3. Cut ginger into ginger shreds;

4. Shrimp to shrimp line, clean and set aside;

5. Add the cooking wine and cornstarch to the fish fillets and pick them up;

6. Put the soaked rice into the pot, put in 2 large bowls of water, select the "cooking porridge button" to cook the porridge, and add shredded ginger after cooking;

7. Add shrimp, fish fillets, and diced carrots and continue to cook;

8. Add appropriate amount of salt and other seasoning, stir evenly, and just take it out of the pot;

Tips:
1. It is recommended that the rice be soaked in advance to make the finished product more viscous;
2. Sprinkle chopped green onion or coriander at the end;
3. The shell of the shrimp can be removed, pay attention to time control, the shrimp and fish fillet will get old if cooked for too long;