Lettuce and Fish Ball Porridge

The taste of lettuce and fish ball porridge can be described in one word: fishy with a hint of freshness. Let’s learn a little about this porridge.

Lettuce and Fish Ball Porridge

Material

150g rice, 300g dace, 10g dried shrimp, 10g lettuce, a little ginger, 1 small piece of tangerine peel, some starch, 5g cooking oil, some pepper, 0.25 tsp salt, 0.5 tsp sugar

How to make lettuce fish ball porridge

1. Wash the rice, mix it with a small amount of oil, put it into the porridge pot, add water and boil it, then turn to medium heat and cook for about 30 minutes;

2. Wash and cut ginger into strips; wash and mince tangerine peel, water chestnuts and dried shrimps;

3. Chop the dace into small pieces, add dried orange peel, water chestnuts and dried shrimps, and add refined salt, sugar, pepper and water starch, mix well, and beat into elastic fish balls; cut the lettuce into shreds, wash and drain;

4. Use a spoon to put the fish balls into the almost cooked porridge pot, cook until done, add shredded lettuce, mix well and turn off the heat;

5. Finally, sprinkle with shredded ginger, salt and pepper to taste and serve.

Precautions

It is delicious and nutritious. It is best to blanch the fish balls in boiling water before putting them into the porridge pot to remove the fishy smell.

Lettuce is sweet and cool in nature;

It has the effects of clearing away heat and refreshing the mind, clearing the liver and gallbladder, and nourishing the stomach.