Cantonese Sashimi Congee is characterized by its freshness and the smoothness of the fish slices (or other ingredients) in the congee. It is characterized by the word "shengliao". The so-called raw roll, that is, fish or other raw materials into the boiling hot porridge, quickly rolled to the process of cooking. This requires that the ingredients are fresh and easy to cook, so the meat in raw congee is mostly in the form of slices. Today's sliced fish congee is the finishing touch to the Cantonese style congee, come and join me to make it. Ingredients: - Grass carp or black - White rice congee - Green onion - Ginger - Salt - Chicken Powder - Soy Sauce - Pepper - Wine Tips: Main Ingredients: Fish Spices: Green onion Ginger Seasoning: Salt Chicken Powder Soy Sauce Preparation: Casserole Species: Snack Food Flavor/cuisine: Cantonese Preparation time: 10 min Cooking time: 10 min Fish fillets should be sliced as thin as possible Preparation: 1) Buy the grass carp from the market, and ask the vendor to help you slaughter it. After buying the carp, wash off the blood and water, cut the fish from the spine, and slice the fish into two slices with the spine as the watershed, that is, what we call the starting fish meat. Fish head and fish bones washed, kept in the freezer in the refrigerator, you can do fish bone soup. 2: Cut ginger into fine ginger julienne. Chop green onion into scallions. Simmer a pot of white rice porridge as we taught before. (detailed white porridge cooking method see link after the article) 3, will start under the fish skin side down, first of all, the belly of the fish at the very thin layer of fish bones removed, and then from the tail of the fish at the knife, diagonal knife will be thin slices of fish, cut into fish slices, try to cut a little bit thinner, you can say that the thinner the better. 4, two pieces of fish are sliced well after the slice, wash with water again, dry, add ginger, a little wine, salt, pepper, mix well marinated for 15 minutes. 5, this time the rice porridge should have been made. Pour the rice porridge into the pot, turn on the heat until the porridge rolled when the marinated fish slices into the pot. 6, use a spoon to quickly break up the fish slices, while breaking up the fish slices while stirring the congee, at the same time, add salt, chicken powder to taste, about 1 minute, the fish slices change color (white), immediately turn off the heat. 7: Sprinkle ginger and green onion on top of the porridge, and a few drops of soy sauce for flavor. Eat in a little stirring, so that the green onion, ginger and soy sauce fully integrated with the porridge, the freshness of this rolled sliced fish porridge is ready. Tip: Grass carp has more spines, so try to slice the fish thinly so as to cut off the spines. If you make this congee with black carp, you don't have to worry about the fish spines. Remember, when using grass carp to make sliced fish congee for children and the elderly, it is important to pay attention to the fishbone. The main purpose of making this congee in a pot is to keep the congee warm. If you don't have a pot at home, you can use a normal congee pot. The preparation time for this congee does not include the time for boiling the congee.