2. Buy mandarin fish from the market and ask the stall owner to help slaughter them. After buying mandarin fish or snakehead, wash the blood, cut it from behind with a knife, and cut the fish into two pieces with the spine as the watershed, which is what we call fish. Wash the fish head and bones and put them in the refrigerator to make fish bone soup.
3. Cut the ginger into fine shredded ginger and the onion into chopped green onion for later use.
4. Put down the fish skin, first remove a thin layer of fishbone from the fishbone, then cut the fish from the fish tail, and cut the fillets with an oblique knife. The thinner the slice, the better. It can be said that the thinner the better.
5. After slicing the two pieces of fish, wash them with clear water again, control the moisture, add shredded ginger, a little cooking wine, salt and pepper, mix well and marinate for 15 minutes.
6. Wash the rice, add a few drops of oil, boil the water in the casserole (the ratio of rice to water is one to three), put the rice in, boil it, turn off the fire after ten minutes, and keep it stuffy for half an hour.
7. At this time, the rice porridge should have been cooked. Pour the rice porridge into the pot, turn on high heat until the porridge boils, and pour the marinated fish fillets into the pot. Spread out quickly, cook for four or five minutes, and season with salt.
8, 7, add shredded lettuce, fried dough sticks, sprinkle with pepper!