Early in the morning to get up busy nagging, in the evening deliberately made a little more rice, eat the rest of the plan to make a fish porridge in the morning, in this and share a fish porridge method, super delicious, healthy and nutritious, is a good breakfast for students, not too delicious breakfast!!!
<h1>ingredient:</h1>
A piece of barillon fillet
<h1>Auxiliary materials:</h1>
Vegetable leaves, personally like to use lettuce core
<h1>seasoning:</h1>
Chives, salt, pepper, cooking wine, 4 slices of ginger, 4 drops of sesame oil
<h1>Here's how:</h1>
1: Add an appropriate amount of water to the pot (for example, add 2 to 3 bowls of water to make two bowls of porridge), add leftovers, boil on high heat and simmer slowly.
2: Slice the ginger and shredded, put it in a pot and add salt.
3: Wash the fillets, cut into small pieces, and when the rice is cooked and almost bloom, add the fish meat to continue simmering, and add cooking wine.
4: Wash and chop the leaves, add the fish porridge when it is almost cooked, bring to a boil on high heat and reduce the heat for 1 minute.
5: Cut the chives into foam, turn off the heat when the fish porridge is cooked, put the chives foam, drop into the sesame oil, stir quickly to taste, add a few drops of soy sauce to color and season.
6, fish porridge is done, you can put it on the table and enjoy it.
<h1>Notes:</h1>
1, to make fish porridge is best to use the leftovers of the first night, otherwise the time to make is too long.
2, ginger, salt, cooking wine can be added at the same time as the fish under the pot.
3, the vegetable leaves can not be cooked for too long, for just cut off and crisp feeling is just right, remember not to cover the boiled leaves, otherwise the leaves will be yellow.