Shunde Demolition Fish Congee
1.
(Note: The one and a half bowl of rice I wrote above refers to the one and a half bowl of rice that every friend usually cooks at home, because each rice meter is different, so use this calculation) The rice is washed and used Soak in water for 30 minutes. Pour water (8-10 bowls of water in my case) into the porridge pot and bring to a boil, then pour in the soaked rice. When it comes to a boil, add the shredded yuba and red dates. Adjust the heat to low and continue cooking.
2.
After buying the fish, wash it several times to remove the blood and black film (this is the most fishy). As long as it is fresh fish, it will not smell bad if it is cleaned. Then cut everything to the size of your own pot. After that, dry the fish with a clean cloth.
3.
Put the oil in the pan and fry the fish with ginger slices, then pour some porridge water from the porridge into the pan (just like boiling fish soup), boil the water and cook for 3-4 minutes (like the pan in the pan like me) Good to flip over halfway)
4.
After the fish is cooked, pick it up, then pour the fish soup back into the porridge and continue cooking. It's the most critical step: dismantling the fish. First put a piece of fish in a plate or bowl, and use two chopsticks to push it away (because the fish is sparse after being cooked, it is easy to get it off). If there is a bone, take it out. The fish is crumbled.
5.
After the fish is removed, use chopsticks to slowly check for small fish bones. Then put a little salt and stir in the oil.
6.
When the porridge is cooked for 40-45 minutes, add the disassembled fish and cook for another 5 minutes, then add the diced green onions and season with salt.
Tips:
1. Dismantling fish meat must be eye-catching, and the bones must be removed. Because some people eat the fish porridge too at ease, they will get stuck.
2. Soak the rice for half an hour so that the cooked porridge can be more cottony.
