2. rinse the rice and put it into a pot;

3. add rice, dried bean curd and wolfberries into the pot, pour in the stock (1500g), boil it over a high flame and then change to a low flame and cook slowly for 20 minutes;

4. then put in the right amount of salt and chicken essence to taste;

5. rinse lettuce and cut into shreds;

6. p>6. cut the grass carp meat into large and thin slices on the diagonal;

7. the fish slices are battered with salt, tai bai powder and sesame oil;

8. the fish slices are put into the congee with the lettuce, and then gently stirred to disperse;

9. wait until the congee rolls again and then add the pepper seasoning to season it.

Tips for making lettuce and fish congee:

1. If you don't have broth, you can use water;

2. You can put a few pork bones in the congee when cooking, when the congee is cooked, the fresh flavor of the pork bones will be incorporated into the congee, and then you can take out the pork bones.