There is frozen snapper in the refrigerator. Make a fish porridge! Snapper, also known as Cargill fish, is very tender and nutritious, rich in protein, calcium, potassium, selenium and other nutrients, which can supplement protein and minerals to the human body. Soft-shelled turtle has the effects of benefiting liver and spleen, harmonizing stomach and tonifying kidney, moistening intestine and caring skin. Coriander can drive away cold, stimulate appetite and remove fishy smell. Adding some coriander to porridge is more delicious.

Ingredients: rice, snapper slices, coriander.

Seasoning: shredded ginger, cooking wine, pepper, salt and sesame oil.

After washing the rice, add enough water to soak it for more than half an hour.

Half a snapper, warm up.

Slice the inclined blade, and the fish will be cooked after scalding in the pot.

Marinate fish fillets with cooking wine, pepper and a little salt.

The soaked rice is cooked on the fire. At this time, it is best to look at the pot. If the pot is not deep enough, it is easy to jump on it.

Turn to medium heat and keep bubbling for about ten minutes. The porridge cooked with soaked rice is more fragrant and glutinous.

Add fish fillets, cut them with a spoon, and stir them if you don't mind cooking.

Adding shredded ginger, ginger also has the effect of dispelling cold and refreshing. It's best not to omit it, add some salt.

Add the parsley section, simmer for two minutes, add a little salt, and the tenderloin parsley porridge will be cooked.

Pour a few drops of sesame oil, not too much, too much will rob the fish of its umami flavor, just add a little chicken essence.

Thick fish porridge is smooth and delicious, warm and healthy, and drinking two bowls is not enough!

Tips:

Remember to soak the rice cooked in fish porridge first, and then marinate the fish fillets slightly. When the porridge is almost ready, add fish fillets and season.