Milkfish and Oyster Porridge

I believe that many of you have rarely heard of Milkfish and Oyster 687 Porridge. Let me give you a detailed introduction to this porridge. I hope you like it.

Milkfish and Oyster Porridge

Milkfish and Oyster Porridge

300g fresh oysters, 200g milkfish, 300g big bones, 200g white rice, 2000cc water, 30g chopped celery, 15g coriander, 120g sweet potato starch, 2 tsp salt, 1 tsp chicken powder, a little pepper, a little sesame oil

How to make milkfish and oyster porridge

1. Wash the fresh oysters, drain them, coat them with sweet potato starch, blanch them in boiling water and set aside.

2. Remove the bones from the milkfish and cut into small pieces; blanch the large bones in boiling water for 3 minutes, remove from the water, rinse and set aside.

3. Wash the rice, add water and the large bones from step 2 and bring to a boil. Then turn to low heat and cook for 50 minutes. Remove the large bones and discard them.

4. Add the milkfish prepared in step 2 and the oysters prepared in step 1 to the mixture in step 3 and bring to a boil. Then add seasonings, chopped celery and coriander and mix well.

Nutritional Analysis of Milkfish and Oyster Congee

Oysters are salty and astringent, and slightly cold in nature; they enter the liver, heart, and kidney meridians; they are heavy and calming, and can disperse or collect;

It has the effects of calming the liver and suppressing yang, calming the nerves and tranquilizing the mind, softening and dispersing lumps, and astringing and consolidating.

It is mainly used to treat vertigo, tinnitus, tremor of hands and feet, palpitations, insomnia, irritability, epilepsy, scrofula, goiter, breast lumps, spontaneous sweating, night sweats, spermatorrhea, frequent urination, metrorrhagia, leukorrhea, acid regurgitation, stomach pain, eczema and sores.