Silver Carp Head Congee
A nutritious porridge slow-simmered with silver carp head and cabbage.
Ingredients
rice (washed and tossed with a little oil)
150g
silver carp head (washed and cut into small pieces)
to taste
cabbage (washed and shredded)
to taste
ginger (washed and shredded)
a pinch
scallion (washed and chopped)
to taste
salt (for seasoning)
1 tsp
sugar (for seasoning)
2 tsp
white pepper powder (for seasoning)
to taste
shrimp oil (optional, add to taste)
to taste
Instructions
1
Prepare the Ingredients
Rinse the rice and toss it with a little oil. Wash the ginger and cut it into shreds; wash the scallions and chop them into small pieces. Wash the cabbage and shred it. Wash the silver carp head and cut it into small pieces, then mix with the ginger shreds, salt, sugar, and white pepper powder.
2
Cook the Congee
Place the rice in a congee pot, add water, and bring to a boil. Then reduce to medium heat and simmer for about 30 minutes.
3
Add the Fish and Vegetables
Add the silver carp head and shredded cabbage to the cooked congee and cook until done.
4
Season and Serve
Finally, adjust the seasoning with salt and white pepper powder, sprinkle with ginger shreds and chopped scallions, and serve.
