1, wash the rice first, put as much water as possible in the pot, choose to cook, and start cooking.
2. Chop onion, ginger and coriander, shred lettuce and slice fritters for later use.
3. Stir the eggs evenly and pour them into a hot oil pan. Pick up the pot and spread the eggs. After the omelet is formed, take it out and shred it for later use.
4. Wash the fish, cut a few shredded ginger and sprinkle it on the fish, then steam it in a pot for 10 minutes.
5. Take out the steamed fish, pick out the fish, and then put the picked fish into the cooked rice. If the rice is dry, you can add some water, which makes it easy to stir later.
6. Then put it into a cooking machine and break it into paste for about 1 min.
7. Pour the cooked fish porridge into the pot where porridge needs to be cooked. At this time, you can add the right amount of water according to your own choice.
8. When the porridge is almost thick, you can add a proper amount of ginger. Add a little salt and chicken powder, stir, cover the pot and stew for 10 minute, then add shredded lettuce and serve.