After steaming the perch, the tenderness of the perch made me want to make perch porridge. This perch only has the main bone, which is not as many fine bones as the crucian carp. All porridge is cooked without worrying about the bone problems. Of course, the prerequisite is that the fish slices will be good! The perch used to make the porridge this time was relatively small, but it was enough for two people. I didn't plan to put the fish head and fish bones in it to cook, but based on the principle of not wasting, and the fish head is also boiled. It is very nutritious. Therefore, in the end, I put the fish bones in it to cook. If I am afraid of bones or if there are children eating it, I suggest not to put bones in it! <br /><br />Boiled porridge with perch is equally delicious, but not very fishy. It is worth a try!
