How to make sea bass casserole porridge

Cooking by yourself is indeed a very happy thing. Only people who can cook can understand this. Here is how to make sea bass casserole porridge. You can make it yourself.

1.1 Pour the rice into a casserole, add appropriate amount of water and bring to a boil.

2.2 Wash 1.5 cups of rice.

3.12 Remove the internal organs of the sea bass, wash it, slice off one side of the fish meat from the tail along the fish bones, and cut it to the head.

4.21 Slice off the other side of the fish in the same way, and also slice off the fish belly (there are bones in the fish belly).

5. Place the fish skin downward, hold the fish meat with your left hand, and use your right hand to slice the fish with a knife at an angle. (It’s easy to slice if you press it tightly with your hands, but be careful with the knife so you don’t slice yourself.)

6. Add appropriate amount of salt, shredded ginger, cooking wine, white vinegar and starch to the sliced ​​fish, mix well and marinate.

7. Cut the remaining fish head into two halves, cut the other fish bones into sections, and marinate them together. (If you are afraid of fish bones, you can skip this part and keep the fish bones for making soup).

8. Prepare appropriate amount of shredded ginger and chopped green onion.

9. After the porridge boils, add shredded ginger and fish bones and cook them first.

10. When the porridge is almost cooked, add the fish slices and stir carefully.

11. When the fish fillets are cooked, add salt and cooking oil to season, and finally sprinkle with chopped green onions and mix well.

After reading the sea bass casserole porridge introduced to you today, I think you may have learned how to make it. The editor hereby reminds everyone to prepare the ingredients according to the requirements so that better dishes can be made.