Side Fish Porridge

Side Fish Porridge

1. Wash the rice first and soak it in water. After the water is boiled, put the rice in. Start rolling and turn it between medium and low heat. Adjust the heat until the water does not roll out.
During the porridge cooking, the fish will be lifted out of the fish meat. Set aside

2. Soak the scallops with water to soften the hair. Use a brush to clean the slices of the abalone. Set aside

3. Slice fish into thin slices + oil (peanut oil is best) + a little salt + ginger and stir for 1 time. Set aside

4. Boil the rice until it blooms. About 30 minutes or so. Put the fish bones in. Boil for a few minutes and remove it immediately. + Scallion, coriander and hot oil + soy sauce.
Don't cook the fish bones for too long. There will be a lot of broken bones if they are rotten. If you don't like to eat the fish bones, you can remove them.
It takes about 30 minutes to cook the other ingredients and a little ginger. Boil for 1 more time. Do not put the fish fillets.

5. After the porridge is boiled, + a little salt. Don't need too much at first. Because the fish fillets have been marinated with salt. Turn off the heat immediately after adjusting the flavor. + Add the fish fillets. Stir the parsley and shallots well.

Tips:

The main ingredients can be changed according to personal preference except fish.