Fish skin can be made into fish skin porridge, as follows:

Ingredients: fish skin 100g, a little cooking wine, 50g rice, 600g water, a proper amount of salt, a proper amount of chicken essence, a little shredded ginger, a little chopped green onion, 50g minced meat and 0.5g white pepper.

Exercise:

(1) 50 grams of rice and 600 grams of porridge for later use.

(2) Pickling grass carp skin, adding ginger and cooking wine, and standing for fifteen minutes. Mash minced meat with a little water and add celery.

(3) Add pickled fish skin and meat foam into porridge and cook for about 10 minute. Add salt, chicken essence and white pepper.

(4) Sprinkle coriander and chopped green onion and serve.