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

Ingredients: rice, snapper slices, coriander.

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

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

Half a snapper, warm up.

Slice the inclined blade into thin slices, and the fish will be cooked after being scalded in the pot.

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

The soaked rice is boiled on a big fire. At this time, it is best to watch the pot. If the pot is not deep enough, it is easy to jump on the pot.

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

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

Add shredded ginger, ginger also has the effect of dispelling cold and refreshing. It is best not to omit it and add a little salt.

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

Pour a few drops of sesame oil, not too much, too much will rob the fish of the umami flavor, just mention the flavor appropriately, and 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 with fish porridge first, then marinate the fish fillets a little. When the porridge is almost ready, add the fish fillets and season.