East Star Spot Fish Congee
Qinxin went to drink the wedding wine, and everyone cared about drinking. In the end, they didn't finish the big table of dishes, so they packed all the leftovers separately. It was a good habit and there was no need to waste them. I took one and went back to see that it was half of the East Star Spot and soy sauce. Because the East Star Spot is red, it is more festive. It is used for high-end banquets. The price in the hotel is several hundred yuan per catty. This East Star Spot is more than two kilograms, which is estimated to cost thousands of yuan. Steamed fish would smell a little fishy when eaten apart from meals, so I removed the bones and extracted the meat to make porridge. It was very fresh and sweet, and it was a good use for leftovers.
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for East Star Spot Fish Congee
1
Remove the bones of the fish and separate the flesh and blood.
2
Remove the oil pan and fry the fish bones until fragrant.
3
Add appropriate amount of water and bring to a boil, bring to a boil until the soup is white.
4
Filter the soup, pour it into a rice cooker, add the fish, rice, Nostoci, scallops, and ginger slices to cook the porridge.
5
Just add some salt and chopped green onion to taste the cooked porridge.
6
The fresh and sweet porridge is ready.