The first step: the chub fillet washed and scraped scales will be removed from the viscera, after carefully removing the chub body of the bone spurs.

The second step: chub fillets sliced into thin slices of roughly one centimeter, marinated in prepared wine.

Step 3: Wash the rice and boil it in water to make a porridge.

Step 4: When the congee boils, add the meat mixture to the congee, add the chopped green onion, salt and water starch, while stirring slowly to incorporate the water starch into the congee.

Step 5: After the ingredients and the porridge have boiled, reduce the heat to a simmer and continue to cook, then add the raw chub fillets and meatballs after the porridge has thickened.

Step 6: Add soy sauce, chopped green onion, and ginger to taste after the porridge comes out of the pot. You can choose to use salt and pepper according to personal preference, and then sprinkle some shredded lettuce is the perfect Cantonese fresh and delicious chub congee.

Two, chub how to do delicious - stewed chub

The first step: white catfish cleaned and chopped into catfish pieces

The second step: the scallion cut into pieces, ginger slices, seasoned with sugar oil, vinegar and sugar.

Step 3: Add oil to the pan, add sugar and simmer slowly to turn red, pour in catfish pieces.

Step 4: Stir-fry, then add green onion and ginger seasoning sauce, stir-fry evenly to taste.

Step 5: Simmer for half an hour.