Shiitake Mushroom and Fish Congee

Taste: Savory; Cooking Method: Boil; Time: One hour; Difficulty: Easy.

Detailed Steps for Making Shiitake Mushroom and Fish Congee

Trim the fish fins, slice the fish body from the tail (repeat on the other side);

Fish fins, two fish fillets, fish backbone;

Start with the fish backbone: cut off the head and tail, then cut the fish bones into several pieces (these parts can be used for making soup);

Proceed with the fish fillets: remove the large bones;

Lastly, prepare the fish meat: slice it into thin pieces about 0.5 cm thick following the natural lines of the fish;

Marinate the sliced fish with cooking wine and salt, then refrigerate;

Cook a pot of congee;

Soak the shiitake mushrooms in water, then slice them;

Add the sliced shiitake mushrooms to the congee;

Add ginger slices;

Add the fish slices and boil for a few minutes, do not overcook;

Sprinkle with white pepper, chopped green onions, and cilantro, and it’s ready to serve.