Clam fish head porridge(hua ha yu tou zhou )

Clam fish head porridge

Introduction:

Production steps:

Step 1: chop the fish head into large pieces, marinate with salt and ginger for a while.

Step 2: boil water in a pan.

Step 3: after boiling, add fish head and minced pork with shredded ginger.

Step 4: skim the foam after boiling again.

Step 5: wash the clams.

Step 6: next spoonful of lard.

Step 7: wait until all clam shells are open.

Step 8: rice.

Step 9: turn off the heat after boiling, sprinkle shallots and season with salt.

Materials required:

Leftovers: a big bowl

Minced pork: three Liang

Clam: half a catty

Grass carp head: one

Ginger: a little

Minced green onion: a little

Note: this fish head porridge is not suitable for small children. There are too many broken bones in it when the fish head is chopped~~~~

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hua Ha Yu Tou Zhou