Perch casserole porridge

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!

Boiled porridge with perch is equally delicious, but not very fishy. It is worth a try!

Recipe Recommendations

rice 1.5 cups
bass art. 1
Jiang appropriate amount
onion appropriate amount
cooking wine appropriate amount
white vinegar appropriate amount
starch appropriate amount
salt appropriate amount
blending oil appropriate amount

salty and fresh
cook
several hours
simple

Steps for Perch casserole porridge

Wash 1.5 cups of rice.

Pour the rice into the casserole, add appropriate amount and boil it to boil.

Remove the internal organs of the bass, wash it, remove one side of the fish from the fish tail, and cut it off at the fish head.

Slice the other side of the fish in the same way, and slice the fish belly off (there are bones in the fish belly).

With the skin down, hold the fish with your left hand and slice it obliquely with your right hand. (It's good to press it tightly with your hand, but be careful with the knife. Don't slice yourself.)

Add appropriate amount of salt, shredded ginger, cooking wine, white vinegar and starch, stir well and marinate.

Then cut the remaining fish head in half, cut the other fish bones into sections, and marinate them together. (Those who are afraid of fish bones can be omitted here, and the fish bones can be kept for soup.)

Prepare appropriate amount of shredded ginger and chopped green onion.

After the porridge is boiled, add shredded ginger and fish bones and cook first.

When the porridge is almost ready, add the fish slices and stir carefully.

Cook until the fish slices are cooked, season with salt and blending oil, and finally sprinkle with chopped green onion and mix well.