Fish congee delicious and simple and convenient practice is this dig ant:

1, sea bass treatment, cut into two pieces, remove the fish bone. Cut the perch into slices, add salt to grab and marinate for half an hour, add egg whites to grab and then add cornstarch to grab.

2, start a pot of hot oil to the fish head and fish bones burst incense until golden brown, add boiling water boiling, fish soup into milk color, taste delicious. Fish out the fish bones, dip in the sauce to eat.

3, boiling water to cook fish bones for 10 to 15 minutes, add fish fillets boiling and then add dry rice, add chopped green onion, chopped celery, chopped parsley, white pepper, sprinkle into the chopped green onion chopped celery and chopped parsley, remember to sprinkle white pepper to go to the fishy flavor.

Tips:

1, fish congee to choose no thorns or spines less sea fish, freshwater fish fat thick some will have a fishy smell, seawater fish flavorful, tender meat is not greasy, it is very suitable for making congee.

2, the water in the fish meat is large, cut pieces of time as large as possible, not easy to break after frying. Meat is very tender, in the congee in advance with a pan fried is also to remove the fishy flavor, fried fish zoomed in the congee, the flavor will be more fresh.

3, carrots can be put into the congee earlier, carrots stewed soft some more delicious. The side dishes can also be replaced with other green vegetables, according to their own favorite can be added.

4, the porridge is done before the pot and then put salt and other seasonings, so that the porridge can fully absorb the fresh flavor of the fish, the amount of salt is a little less, the fish porridge will be more delicious.