Milkfish porridge

I believe that you can often drink milkfish porridge in your daily life. Let me introduce to you how to make this porridge.

Milkfish porridge

Milkfish porridge milkfish place.

Milkfish has high nutritional value and can be used in various dishes, such as steaming, boiling, stir-frying, deep-frying, and baking. Each way of eating it has its own unique flavor.

Since milkfish belly is very "fatty", it is usually used to make porridge or dry-fry. Dry-frying milkfish belly with lemon juice neutralizes its greasiness, making it refreshing and crispy, and a good food to eat with rice or wine!

How to make milkfish porridge

1 Remove the thick part of the back of the milkfish, remove the fish bones, slice and set aside; cut the ginger into shreds and chop the green onions into chopped green onions.

2 Put white rice in a pot, add ingredients (1) and bring to a boil. Reduce heat and add milkfish slices and shredded ginger. Cook until done.

3 After turning off the heat, add chopped green onions and serve. Sprinkle a little pepper (optional) when eating.

1. Taiwanese milkfish porridge is always made with white rice. The rice grains should be kept intact and should not be cooked for too long to avoid overcooking and affecting the taste.

2. The back meat of milkfish is lean and thick, which is more suitable for slicing. The belly can be cut off and saved for other dishes.

3. The fish bones removed can be used to make broth instead of water to cook porridge, which will make the taste more delicious.