Steamed fish porridge(sheng gun yu pian zhou )

Steamed fish porridge

Introduction:

"Raw fish has delicate meat quality, delicious taste, less spines and more meat; it contains 19.8 grams of protein, 1.4 grams of fat and 1.2 grams of carbohydrate per 100 grams of fish. Its nutritional value is very high. It has the functions of Tonifying the spleen and promoting diuresis, removing blood stasis and generating new life, clearing away heat and wind, tonifying the liver and kidney, and so on. In addition, raw fish porridge is fresh and sweet without fishy smell. In southern China, especially in Guangdong, Guangdong, Hong Kong and Macao, raw fish soup has always been regarded as a tonic treasure for those who recover from illness and have deficiency of body. "

Production steps:

Step 1: cut the raw fish into butterfly slices, lean meat, ginger, scallion and coriander, and prepare them in turn.

Step 2: bring to a boil with water, pour in the washed pearl rice and shredded ginger and simmer for 25 minutes

Step 3: put in fish fillets and lean meat

Step 4: cook a little and season. Finally, add coriander and scallion.

Materials required:

Raw fish: 300g

Lean meat: 250g

Pearl rice: 150g

Ginger: 5g

Scallion: 15g

Coriander: 15g

Salt: 5g

Chicken powder: 5g

Pepper: 1g

Note: raw fish and lean meat are easy to cook. Don't cook them too early. Wait until the porridge is cooked, and then put the fish fillets. In this way, the fish fillets are not easy to boil. The time of porridge cooking can be adjusted according to your own taste. The longer the time, the thicker the week and month.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Sheng Gun Yu Pian Zhou