Oil 10ml grass carp 150g shredded ginger 5g chopped green onion 5g

Cooking wine 5ml salt 5g chicken powder 3g white pepper 2g sesame oil 5ml 1 rice washed clean, added with oil, stirred evenly and marinated for 30min. 2 Add a proper amount of water to the pot, bring it to a boil with high fire, add salt rice, bring it to a boil again, and then turn to low heat for 80 minutes.

When cooking porridge, clean up the fish, remove the viscera and gills, wash the blood, cut the knife from behind and slice the fish with the spine as the center. Put down the cut fish skin and remove a thin layer of fishbone from the fish belly first. Cut it from the fish's tail

Slice the fish with an oblique knife. The thinner the better.

7. After slicing the fish, wash it with clear water again, control the water to dry, and add shredded ginger, cooking wine, salt (2g) and pepper for pickling 15min. 8 Turn the pot where porridge is cooked to high fire, put the marinated fish fillets into the pot, quickly break them up, stir the porridge and break the fish fillets, add the remaining salt (3g) and chicken powder to taste, cook for about 2 minutes, and turn off the heat.

9 Add chopped green onion and sesame oil, and stir slightly when eating, so that chopped green onion, sesame oil and porridge are combined into one.

In fact, many kinds of porridge are almost the same, that is, the rice is cooked in advance, and then the ingredients are added. Preserved egg lean porridge is similar. You can think about it yourself or check the practice on Baidu.