Cantonese-style raw porridge is characterized by fresh porridge, and the fish fillets (or other main ingredients) in porridge are smooth and tender. Its production features highlight the word "born and rolled". The so-called raw rolling is the process of putting fish fillets or other raw materials into boiling hot porridge and rolling them quickly until they are cooked. This requires the raw materials to be fresh and easy to cook, so the meat of raw porridge is mostly flaky. The sashimi porridge we made today is the crowning touch of Cantonese sashimi porridge. Come and do it with me. Ingredients: mandarin fish or black-and-white rice porridge, onion, ginger, salt, chicken powder, soy sauce, pepper, cooking wine Tips: Ingredients: fish spices: onion ginger seasoning: salt chicken powder prepared with soy sauce: earthen pot type: snack flavor/cuisine: Cantonese cuisine preparation time: 10 minutes cooking time: 6550 minutes. After buying mandarin fish, wash the blood, cut it from the back with a knife, and cut the fish into two pieces with the spine as the watershed, which is what we call fish. Wash the fish head and bones and put them in the refrigerator to make fish bone soup. 2. Ginger is cut into fine ginger. Cut the onion into chopped green onion. Cook a pot of white rice porridge according to the method we taught before. (See the link below for details on how to cook rice porridge) 3. Put down the skin of the fish, first remove a thin layer of fishbone from the belly of the fish, then cut the fillets from the tail of the fish, and cut them into fillets with an oblique knife. The thinner the better. It can be said that the thinner the better. 4. After slicing the two pieces of fish, wash them with clear water again, control the moisture, add shredded ginger, a little cooking wine, salt and pepper, mix well and marinate for 15 minutes. At this time, the rice porridge should have been cooked. Pour the rice porridge into the pot, turn on high heat until the porridge boils, and pour the marinated fish fillets into the pot. 6. Chop the fillets quickly with a spoon. Stir the porridge and break the fish fillets at the same time. Add salt and chicken powder to taste at the same time. After about 1 min, turn off the fire immediately after the fish fillets change color (turn white). 7. Sprinkle shredded ginger and chopped green onion on the porridge, or order a few drops of soy sauce. Stir it a little while eating, and let the chopped green onion, shredded ginger and soy sauce fully blend with the porridge. This delicious sashimi porridge is ready. Tip: Siniperca chuatsi has many fishbones, so try to slice the fish to better block the fishbones. If you make this porridge with snakehead, you don't have to worry about fishbone. Remember, children and the elderly should pay attention to the fishbone when making raw porridge with pomfret. The main purpose of this porridge is to keep warm in clay pots. If you don't have a clay pot at home, you can use an ordinary porridge pot. The time for making and preparing this porridge does not include the time for cooking rice porridge.