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

Wash the rice and add enough water to soak for more than half an hour.

Snapper half, back to warm.

Beveled knife sliced into thin slices, properly thin can be, the fish under the pot hot cooked.

Cut the fish slices add cooking wine, pepper, a little salt marinade.

Soak the rice on high heat and boil, this time it is best to watch the pot, the pot is not deep enough if it is easy to pounce on the pot.

Turn to medium heat to keep the state of bubbling for about ten minutes, after soaking the rice cooked porridge more sticky.

Add the fish fillets and use a spoon to break them up, stirring if you don't mind them breaking up.

Add the ginger, which also has the effect of driving away cold and refreshing, and add a pinch of salt.

Put in the cilantro section, turn the heat down and cook for two minutes, put a little salt, fish and cilantro porridge is ready.

Pour a few drops of sesame oil, not too much, more will rob the fish of its freshness, appropriate to mention the flavor can be, add a little bit of chicken essence is also OK.

The thick fish congee is slippery and fragrant, hot and warm stomach and health, drink two bowls are not too addictive!

TIPS: The rice for the fish congee should be soaked first, and then the fish slices should be marinated a little bit, and the congee is almost ready when the fish slices are put in and seasoned.