How to make fish fillet porridge at Mojia Wharf

• 

  1.This is a real snapper, a relatively rare species among snappers, known as the "King of Snappers".I think it is very similar to the red copper pot fish, but if you pay attention to its back, you will see the blue and white spots.Its meat is very delicious and has the texture of chicken.It is nicknamed "Sea Chicken"

• 

  2. It takes a long time to cook the porridge, so let’s cook the porridge first.

• 

  3.The porridge is still cooking.This time we come to kill the fish.Remove fish scales...remove internal organs...remove gills...

• 

  4.Fish-head and body separation

• 

  5.Slice two pieces of fish (Sorry! I’m not good at filling fish.Show your hands! ~)

• 

  6. There are relatively few sea bream bones, just pull them out a little.and then cut into thin slices, (imagining the scene, I had been sharpening the knife in the kitchen beforehand.嚯嚯嚯嚯嚯)

• 7.Add light soy sauce, white wine, salt, wet starch, and lemon juice to the fish fillets.
• 

  8.Grab evenly

• 

  9.After the porridge is cooked.Turn to low heat and add chopped ginger

• 

  10.Keep the fire low and add the fish slices, cooked, add salt

• 

  11. Delicious and nutritious fish The porridge is ready!
  (Lion Roaring Skill: Old Mo, Big Mo, Little Mo, Little Little Mo.Come and have some porridge)