1, fish porridge should choose marine fish without thorns or with fewer thorns. Some freshwater fish have thick fat and earthy smell. Marine fish is delicious and tender but not greasy, which is very suitable for porridge.
2. Longli fish contains a lot of water, so it should be as big as possible when cut into pieces, and it should not be fragile after frying. The fish in Longli is very tender. When cooking porridge, stir-fry it in the pot in advance to remove the fishy smell. The fried Longli fish will be more delicious if it is enlarged in porridge.
3, carrots can be put into porridge early, and carrots are better when stewed soft and rotten. Side dishes can also be replaced with other vegetables, and you can add them if you like.
4. Add salt and other seasonings before cooking porridge, so that porridge can fully absorb the umami taste of fish. If the amount of salt is less, fish porridge will be more delicious.