Mushroom fish fillet porridge

Recipe Recommendations

• bass art. 1
• mushrooms 5 pink
• porridge 1 pot
• salt appropriate amount
• cooking wine appropriate amount
• white pepper appropriate amount
• green onion appropriate amount
• coriander appropriate amount

• salty and fresh
• cook
• an hour
• simple

Steps for Mushroom fish fillet porridge

1

Cut off the fins of the fish, cut off the knife from the tail, and slice off the fish body (the same treatment is done on the reverse side);

2

Fish fins, two fish bodies, fish keel;

3

Deal with the fish keel first: cut off the fish head and tail, and cut the fish bones into several sections (don't waste these parts, you can use them to make soup or the like);

4

Reprocess the fish body: Remove the large thorns;

5

Final processing of the fish: slice the fish into thin slices of about 0.5 cm along the lines of the fish;

6

Add cooking wine and salt to the sliced fish slices and mix well. Put them in the refrigerator and refrigerate;

7

Cook a pot of porridge;

8

Soak mushrooms in water and cut into slices;

9

Add mushrooms to porridge;

10

Add ginger slices;

11

Add the fish slices and roll for a few minutes, not too long;

12

Sprinkle in white pepper powder, chopped green onion, and chopped coriander and finish.

Recipe Categories

• porridge recipe
• home cooking
• breakfast recipes
• Autumn recipes