Spicy Fish Fillet Congee
1.
Wash the rice and put it in a pot, add about 900 ml of water, put it on the stove and boil over high heat, then turn to medium and low heat and cook slowly.
2.
Wash and slice the thawed pangasius, and cut the green onion and ginger.
3.
The cut pangasius is mixed with cooking wine and pepper, and an appropriate amount of salt and starch are mixed and marinated for preparation.
4.
When the porridge is boiled to 8 mature rice soup with a little thickness, add fish fillets and ginger shreds on high heat to spread.
5.
Cook on high heat for about 1 minute, add salt seasoning that suits your taste.
6.
Finally, add chopped green onion and boil to remove from heat.
7.
For the finished product, add appropriate amount of sesame oil and pepper to eat.