The first step: wash the silver carp fillets, scrape off the scales and remove the internal organs, and then carefully remove the body of the silver carp Bone spurs.

Step 2: Slice the silver carp fillets into roughly one centimeter slices and marinate them in the prepared cooking wine.

Step 3: Wash the rice and boil it with water to make porridge.

Step 4: After the porridge is boiled, put the meat filling into the porridge, add chopped green onion, salt and water starch, and stir slowly at the same time to let the water starch blend into the porridge.

Step 5: After the ingredients and porridge are boiled, reduce the heat to a simmer and continue cooking. When the porridge thickens, add raw silver carp fillets and meatballs.

Step 6: After the porridge is out of the pot, add soy sauce, chopped green onion, and ginger slices for seasoning. You can choose the use of salt and pepper according to your personal preference, and sprinkle with some shredded lettuce to make the perfect Cantonese delicious white silver carp fillet porridge.

2. How to make white silver carp delicious - stewed white silver carp

The first step: clean the white catfish and chop it into catfish pieces

Second Steps: Cut the green onions into sections, slice the ginger, add sugar, oil, vinegar and white sugar.

Step 3: Add oil to the pot, add sugar and cook until it slowly turns red, then pour in the catfish pieces.

Step 4: After stir-frying, add the onion and ginger sauce and stir-fry evenly to incorporate the flavor.

Step 5: Simmer for half an hour.