Main Ingredients

Grass Carp Meat

200g

Rice

50g

Supplementary Ingredients

Maintaining Wine

Moderate

Oil

Moderate

Pepper

Moderate

Salt

Moderate

Steamed Fish Soy Sauce

Moderate

Ginger

2 slices

Small green onion

Moderate

Water

Moderate

Steps

1. Add moderate amount of water in a pot, boil, add the cleaned rice, ginger and cook the porridge.

2. Boil on high heat and then turn to low heat and cook for about 40 minutes.

3. While the congee is cooking, de-bone the carp meat and clean it.

4. Cut into thin slices.

5. Add pepper, salt and cooking wine to the fish.

6. Add cornstarch, black bean sauce for steamed fish, shredded ginger and mix well.

7. Marinate for about 10 minutes.

8. When the congee is ready, keep it on high heat and boil it again.

9. Add the marinated fish slices and cook over high heat for about 3 minutes, stirring as it heats up.

10. Add the steamed fish soy sauce and mix well.

11. Add salt and mix well.

12. Sprinkle with chopped green onion.

13. Mix well.

14. Delicious raw rolled sliced fish congee is ready ~