How to make fish belly soaked in white porridge

I wonder if you have ever tried Bai667 Congee with Fish Belly? The taste of this congee is pretty good. Let's learn more about this congee.

Fish belly soaked in white porridge

Fish belly soaked in white porridge

Ingredients for Fish Belly Soaked in White Porridge

2 pieces of fish belly, rice, sesame oil, cooking wine, pepper, oil, salt, chicken essence, coriander, ginger

How to make fish belly soaked in white porridge

1. Wash the fish belly, add a little cooking wine, oil, salt, chicken essence, pepper and chopped ginger, mix well and marinate for 10 minutes.

2. Wash a cup of rice, add a little salt and oil, marinate for half an hour, add water and cook into porridge.

3. Pour in the fish belly and use the residual heat to cook it (you can also turn on the keep warm button to maintain the temperature).

4. Add a little salt and chicken essence to season, and sprinkle with chopped coriander and sesame oil when eating.

Tips

It would be even better if there were some fried peanuts! When steaming a slightly larger fish, you can place two chopsticks under the fish to lift the fish off the bottom plate so that the entire body of the fish is exposed to heat and cooked quickly. After taking the fish out of the pot, quietly remove the chopsticks in the kitchen so that the diners don't discover your trick.

When steaming a slightly larger fish, you can also steam the fish upright (like it is swimming in the water). At this time, you can use a piece of scallion about 5 cm long to open the fish's belly so that the fish can stand steadily. Put two small ceramic bowls on both sides of the fish to fix the fish (do not put meat stuffing in the fish's belly). At this time, you can also make three cuts on each side of the fish and put a piece of ginger in each cut. After the fish is steamed, remove the small bowls and serve.

You can also put the prepared sauce (soy sauce, vinegar, oil) that you are going to pour on the fish in a small bowl and steam it together with the fish. After the fish is out of the pot, take the sauce out of the pot and pour it on the fish. Compared with the previous raw sauce, this sauce is less astringent and the fish flavor is warmer and softer, which is suitable for the taste of the elderly and those who like light food.