How to make peanut fish paste porridge

I wonder how many of my friends know how to make peanut and fish porridge. Let me introduce to you the method of making this porridge in detail.

How to make peanut fish paste porridge

Yesterday, a girl left me a message, wanting to know how to make peanut and fish paste porridge. This was the first time I heard of this kind of porridge, and I looked it up online but couldn't find the recipe, only "some brief introduction and a picture of the finished product".

I wonder if the peanuts are boiled or fried? If you have eaten it, please tell us about it. I have never eaten it, never seen it, and can't find a recipe, so I just made this bowl of porridge. The taste is quite good. My little white, who usually doesn't eat fish or drink mixed vegetable and meat porridge, also ate two big bowls. I think a large part of it is because of the relationship between the fried peanuts and the fried dough sticks.

Ingredients: 1 large piece of grass carp, half a fried dough stick, 1 coriander, 1 garlic, 1 handful of peanuts, 3 slices of ginger, 3 bowls of old-fashioned white porridge, salt, vegetable oil, chicken essence, white pepper, rice wine

How to make peanut fish paste porridge

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.

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).

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

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

Turn off the heat, add the freshly prepared fish paste into the porridge, stir, add salt, chicken powder, and white pepper powder to season. Pour into a bowl, and sprinkle with fried peanuts, chives, coriander, and fried dough sticks when you are ready to eat.