Fish porridge with preserved eggs(pi dan yu pian zhou )

Preserved egg fish porridge method:

Raw materials for making preserved egg fish porridge:

150 g rice, 300 g grass carp, 2 preserved eggs, a little ginger and 1 coriander

Seasoning for preserved egg fish porridge:

5g edible oil, proper amount of pepper, 1 tsp refined salt (3G), 1 / 2 tsp sugar (1.5g)

Steps for making preserved egg fish porridge:

1. Wash the rice and mix well with a little oil; peel and crush one preserved egg, add a little oil and mix well with the rice, peel the other preserved egg and cut it into small pieces; wash and shred ginger; wash and cut coriander into sections;

2. Cut grass carp into thin slices after bone removal, add shredded ginger, salt, sugar and pepper and mix well;

3. Put the rice into the porridge pot, add water to boil, and then turn to medium heat for about 30 minutes;

4. After the porridge is cooked, add grass carp fillets and preserved eggs to cook slightly;

5. Add salt and pepper to taste. Sprinkle with shredded ginger and coriander.

Characteristics of preserved egg fish porridge:

Unique flavor, salty and delicious.

When making preserved egg fish porridge, you should pay attention to:

Don't cook grass carp meat too long to prevent fish fillets from being broken.

Fish porridge with preserved eggs

Preserved egg fish porridge is a delicious food made of rice, grass carp meat and preserved egg.

Material Science

150g rice, 300g grass carp, 2 preserved eggs, a little ginger, 1 coriander,

Seasoning

5g edible oil, proper amount of pepper, 1 tsp refined salt, 1 tsp sugar,

practice

1. Wash the rice and mix with a little oil,

2. Peel one preserved egg and rub it into pieces. Add a little oil and mix with the rice. Peel the other preserved egg and cut it into small pieces,

3. Wash ginger and shred, wash coriander and cut into sections,

4. Cut grass carp into thin slices after bone removal, add shredded ginger, salt, sugar and pepper and mix well,

5. Put the rice into the porridge pot, add water to boil, and then turn to medium heat for about 30 minutes,

6. After the porridge is cooked, add grass carp fillets and preserved eggs. 7. Add refined salt and pepper to taste. Sprinkle with shredded ginger and coriander.

characteristic

Unique flavor, salty and delicious.

The chef knows everything

Don't cook grass carp meat too long to prevent fish fillets from being broken.

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Chinese PinYin : Pi Dan Yu Pian Zhou