Fish bone congee is a typical Cantonese dish, belonging to a fish two eat, fish head fish bone to give the congee fresh flavor. There is no requirement for fish, generally more with dozens of pounds of head of fish on the line, ordinary common more grass carp . Grass carp is big, big a fish head can weigh up to 5 pounds to go. It is a good ingredient for porridge and soup.

Fish bone porridge specific method is as follows.

Materials: 1 fish head, 10 grams of winter vegetables, 10 grams of cilantro, 200 grams of porridge (simmering in advance), 1 small piece of ginger, 3 grams of pepper, 1 spoon of cooking wine, 3 grams of sesame oil, 3 grams of salt,

1, cilantro and froth, winter vegetables and froth, ginger shredded, standby.

2, fish head fish bone clean, add salt pepper wine, toss well, marinate for 10 minutes into the taste.

3, simmering congee, add sesame oil, ginger, winter vegetables, flavor, pour into the fish bones, open fire boil, turn the fire, slow simmer, simmering, stirring,

4, simmering on 20 minutes, sprinkle parsley foam, stir well, fish bone congee is ready.

5, on the table.

Warm tips.

Fish bone porridge with fish bones fish head, not fish spines, fish small, spiny, don't do do porridge, easy to cause accidents.

Fish head and fish bones can let the store directly to chop into small pieces, do not need to go home to chop their own fish.

Fear of trouble, you can directly use fish meat without boning, instead of fish bones.