Herring porridge

How much do you know about the method of making black fish porridge? Let me give you a detailed introduction below, I hope you like it.

Main ingredients: 100 grams of polished rice,

Accessories: 225g herring, 37g leek,

Seasoning: 15g cooking wine, 5g salt, 1g pepper

How to make black fish porridge

1. Wash the herring, remove the meat and slice it;

2. Put the bones into cooking wine (15g) and water to make soup, remove after 20 minutes;

3. Wash the rice, put it into the broth and cook it over low heat;

4. Wash the chives and cut into small pieces;

5. When the rice is soft, add the fish fillets and cook together, and add salt to taste;

6. Add the leeks, turn off the heat once cooked and serve. Add a little pepper when eating.

Black carp is mainly produced in the Yangtze River basin and can also be artificially cultivated. However, due to the limited source of fish food, it is less raised in the north. Black carp is produced in all seasons, but the largest and best quality production is in autumn.

The black carp is slightly cylindrical, with a large body, a round and wide head, a round abdomen without edges, a flat tail, a longer upper jaw than the lower jaw, an arc-shaped lateral line, large round scales on the back, complete and typical fins, a dark blue back, a white abdomen, and all fins are gray-black. The black carp has thick and tender meat, delicious taste, rich in fat, and few large bones. It is a top-quality freshwater fish.