Casserole fish congee is one of the classic dishes in Guangdong, many people like to drink casserole fish congee, but do not know how to do, in fact, casserole fish congee is still quite simple, only need to use the casserole to cook a pot of congee, and then the marinated fish fillets added to the stew can be , the following Xiaobian will share with you the details of the practice it.

First of all, the most important thing in casserole fish fillet porridge is the casserole, we must choose a wide mouth casserole, and the better the quality of the casserole, the more fragrant the porridge will be burned. We must first put the casserole on the fire to burn hot, and then choose a good quality rice to wash clean, wash until the water is basically clear position, and then soak the rice for an hour, and then poured into the casserole, stewed in boiling water, so as to make the flavor more fragrant.

Generally speaking, the rice only needs to be stewed on low heat for half an hour, and don't be idle during the half an hour of waiting, cut the bought fish into slices, most of the casserole fish fillet porridge with grass carp fillets, but you can also use black fish or clear river fish, less spiny, more suitable for the elderly and children to eat. Fish slices cut, you need to use cooking wine, ginger, scallions, cornstarch, egg white marinade for about twenty minutes.

Secondly, after marinating the fish fillets there is still a little time left, we can cut some ginger, scallion and cilantro spare, if you don't mind eating ginger, you don't need to cut ginger slices, directly into the ginger minced will be better, slicing is to prevent some people don't want to be late for the ginger slices, like to eat scallions, you can also change the scallion section into the end of the scallion, these small seasonings can be adjusted, it won't affect the taste.

Finally, when the porridge is stewed, put the fish fillets, scallions, garlic in the stew for a while, and so the fish fillets can be cooked after, if the use of minced scallions, it is in the pot and then sprinkled with minced scallions and cilantro, so that minced scallions and cilantro aroma will be retained, rather than because of the disappearance of the high temperature, some places to make the casserole fish fillets porridge, but also like to drizzle a spoonful of sesame oil at the end of, the last. If you do not like to eat greasy, you can also not drizzle oil.