1. Bass is chosen because there are no small spines in its body.If you are more good at eating fish, you can choose other fish, but you must kill the fish live.The ginger needs to be used in two parts, so you can prepare two pieces.When the bone broth is almost cooked, rinse the rice and soak it in water for half an hour.

2. Rinse the bones under cold water, put them into the pot with cold water again, and add half Bring the ginger and two green onions to a boil over high heat, then reduce the heat to low, cover the pot and simmer for two hours.

3.The next step is almost like making rice porridge.Take a larger clay pot, filter the bone broth through a sieve, pour it into the pot and bring to a boil.Add the soaked rice and cook porridge over medium heat.Stir occasionally during this period to prevent the pot from boiling.

4. Clean up the bass, make a cut on the head and tail to the fish bone, and then remove it from the fish Follow the sternum piece of the fish down the body of the fish.

5.Slice the fish and lay it flat on the cutting board with the skin side down.Remove the fish from the Starting from the tail, fillet the fish into thin slices, leaving the skin attached to each fillet.In this way, the fish fillets will not fall apart easily after they are cooked, and they will look better.

6. Use a little salt and pepper to stick the fish fillets, and add a little egg white to catch them.uniform.You don’t need to use too much egg white.

7. Cut the onion into shreds; cut the remaining half of the ginger into thin strips, very thin kind.In this way, the ginger flavor can be fully released and the cooked ginger will not be spicy; cut the green part of the green onion into thin strips and soak it in water to make green onion rolls.If you can't cut it, just chop green onions.

8. Coat the onions with a thin layer of flour.Heat oil in a pan.When the oil is 60% hot, fry the onions until golden brown.Remove and set aside.

9. At this time, the porridge is almost done.Add the shredded ginger and cook for two minutes.Then add appropriate amount of salt to taste.

10. Put the battered fish fillets into the pot one by one and put them into the porridge.Simmer for one minute.

11.Pour the porridge into a soup plate or soup bowl, and place the fried onions on top Serve with scallion rolls.