Angelica Milkfish Congee

How much do you know about the recipe of Angelica Milkfish Congee? Let me introduce it to you in detail.

Angelica Milkfish Congee

The way to eat milkfish is very diverse, just like other fish; it can be steamed, boiled, fried, etc., and milkfish porridge is very delicious, and it has different therapeutic effects when paired with different ingredients. For example, the angelica milkfish porridge that I will introduce to you today is very nourishing and very suitable for the elderly and people with poor stomachs. You may as well make some for your family this winter.

Ingredients for Angelica Milkfish Porridge

400g of milkfish belly, 3g of angelica, 3g of astragalus, 3g of ophiopogon, a little wolfberry, 1 cup of rice, 1 spoon of salad oil, a little wine, a little salt, 3 slices of ginger, a little shredded ginger, 6 cups of hot water, a little salt, a little chicken powder

How to make Angelica and Milkfish Porridge

1. Wash the milkfish belly, cut into slices, and marinate with wine, ginger and salt for about 10 minutes until the flavors are absorbed.

2. Wash Ophiopogon japonicus, Angelica sinensis, Astragalus membranaceus and rice separately, put them into a speed cooker with hot water and salad oil, cover the pot, cook over high heat until the whistle sounds, then turn to low heat and continue cooking for 5 minutes before turning off the heat.

3. After the safety valve is lowered and the gas is exhausted, open the lid and add the milkfish fillets, wolfberry, wine, and shredded ginger from step 1. Bring to a boil over high heat without covering. Add all the seasonings and mix well.