Peanut and Fish Porridge

I believe many people have heard about Peanut and Fish Congee. Let me give you some detailed information about this porridge. I hope you like it.

Peanut and Fish Porridge

Ingredients for Peanut Fish Porridge

A large piece of grass carp, half a fried dough stick, 1 stalk of coriander, 1 stalk of garlic, 1 handful of peanuts (fried in oil), 3 slices of ginger cut into thin strips, 3 bowls of porridge, seasonings: salt, cooked vegetable oil, chicken essence, white pepper, rice wine (for cooking fish)

How to make peanut fish paste porridge

1. Put the fish (if it is a big piece, cut it into two pieces) into a pot with cold water, add a tablespoon of rice wine, cook over high heat until the water boils and then take it out.

2. Use chopsticks to remove the fish and separate the fish bones. (Do not remove the fish bones, fish skin, or the black part of the fish meat.)

3. Put the separated fish meat into a bowl and crush it with your hands.

4. Add shredded ginger to the prepared white porridge and boil for 3 minutes.

Notes on Peanut and Fish Porridge

Turn off the heat, add the freshly prepared fish paste into the porridge, stir, add salt, chicken essence, and white pepper powder to taste. Pour into a bowl and sprinkle with fried peanuts, chives, coriander, and fried dough sticks when you are ready to eat. If you want to eat boiled peanuts, wash the peanuts and add them to the porridge when cooking. The rest of the method is the same as above.