Sashimi porridge

Overview

How to cook Sashimi porridge at home

Preparation materials: fish belly, scallops, mushrooms, coriander, chives, and ginger.
Soak the scallops in water for a while.
Prepare rice.
Wash the rice and put it into the pot, add an appropriate amount of water and bring to a boil over high heat.
After the rice porridge is boiled, add the scallops.
Cover and simmer over low heat for 30 minutes.
Slice the mushrooms, shred the ginger, and chop the scallions and coriander.
Cut the fish fillets and add salt to taste.
Then add oil, pepper, starch, and ginger and mix well.
After 30 minutes, simmer the rice porridge until thick.
Add mushroom slices, oil and salt, cover and cook for 5 minutes.
Open the lid again, turn to high heat and add fish fillets.
Cook until fillets turn white.
Add coriander, chives, sesame oil, and chicken powder.
Mix well and serve.

$Sashimi porridge step 15$
Finished product. On a cool autumn day, drink a bowl of warm porridge.