1. Grass carp back meat cleaned knife cut diagonally into burn, each slice should be cut down with the skin of the fish so that the porridge will not be scattered;

2. Put a little egg white, pepper, a few drops of peanut oil, cornstarch and marinate for 15 minutes;

3. bowl of congee, add ginger to put a casserole dish or a milk pot and cook for 2 minutes, and then put the salt to season it well;

4. and then put the pickled fish slices with chopsticks into the porridge. Clip into the porridge, do not turn, simmer for a minute you can turn off the fire out of the pot;

5. Sprinkle with chopped green onions and eat it!