Casserole fish porridge is one of the classic cuisines in Guangdong. Many people like to drink casserole fish porridge, but they don't know how to make it. In fact, the practice of casserole fish porridge is quite simple. Just cook a pot of porridge in a casserole, and then add the marinated fish fillets to stew. The following small series will share with you the detailed practice.

First of all, the casserole fish porridge is the most important casserole. We must choose a wide-mouthed casserole. The better the quality of the casserole, the more fragrant the porridge will be. We should first burn the casserole on the fire, then choose high-quality rice to wash it until the water is basically clear, then soak the rice for one hour, and then pour it into the casserole and stew it in boiling water, which will make the taste more mellow.

Generally speaking, rice only needs to be stewed for half an hour. Wait for half an hour. Don't be idle. Cut the bought fish into pieces. Fish porridge in casserole mostly uses grass carp slices, but you can also use snakehead or Qingjiang fish, which have fewer thorns and are more suitable for the elderly and children. After the fish fillet is cut, it needs to be marinated with cooking wine, ginger slices, onion segments, raw flour and egg white for about 20 minutes.

Secondly, there is still a little time left after the fillets are marinated. We can cut some ginger slices, onion slices and coriander for later use. If you don't mind eating ginger, you don't need to slice it. It's best to cut them directly to Jiang Mo. Slicing is to prevent some people from being late for eating ginger slices. People who like to eat onions can also change onion slices into chopped green onion. These small seasonings can be adjusted without affecting the taste.

Finally, after the porridge is cooked, put the fish fillets, onions and garlic in the stew pot for a while, and the fish fillets will be fine after cooking. If you use chopped green onion, sprinkle chopped green onion and coriander after the porridge is cooked, so that the fragrance of chopped green onion and coriander will remain, not disappear because of the high temperature. Some places like to pour a spoonful of sesame oil at the end when making casserole fish porridge. If I don't like greasy food, I like it.