Hongkong Fish Porridge

·         Materials:

200 g boneless fish meat
2 tsp ang ciu
1/2 tsp sesame oil
2 tsp soy sauce
200 g shirataki rice, coarse mashed
3 cloves garlic, spread
1.5 liters chicken broth
1/2 tsp ground pepper powder
1-1 1/2 tsp salt

·         Complementary:

2 pieces cakwe, sliced 1/2 cm
2 stalk celery, finely sliced
2 tbsp tongcai
Cayenne pepper, sliced rough
Salty soy sauce to taste

·         How to make:

1.    Slice the fish flesh in small dice, Dab ang ciu, sesame oil, and soy sauce. Stir well, let stand 10 minutes.
2.    Put rice and garlic into a slow cooker bowl. Pour the broth, use it pepper and salt. Turn the button on the set low (cook for 4 hours) or high (cook for 2 hours). Stir occasionally to break the rice.
3.    Put fish meat and seasonings, keep cooking for 1 hour (on high sets) to thick pulp and cooked fish. Turn off the slow cooker.
4.    Serve porridge while warm with a sprinkling of cakwe, celery, tongcai, soy sauce (if like), and cayenne pepper.

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