Recipe Homepage > Rice and Noodles > Abalone and Sliced Fish Congee
Abalone and Sliced Fish Congee
Approx. 45 min
Ingredients
Fresh abalone1 pc
Sliced grass carp fillets100 g
Preserved Egg 1 pc
Dried shrimps 5 g
Dried scallops 10 g
Shredded ginger5 g
Rice50 g
WaterAppropriate amount
Shredded green onions 5 g
Marinade
Salt1/2 tsp
Sugar 1/4 tsp
Corn starch 1 tsp
Oil1 tsp
Huadiao wine1 tsp
White pepper A bit
Seasonings
SaltA bit
White pepper A bit
Steps
1.
Marinate the fish fillets with the seasoning for 10 minutes. Soak the dried shrimp and scallops until soft.
2.
Slice the abalone. Cut half of the preserved egg into small pieces. Blend the other half with rice through rubbing until thoroughly combined.
3.
Place the rice into Mini Maifan Stone Rice Cooker. Add water. Add the dried shrimp and scallops.
4.
Close the lid well. Press “Congee” function.
5.
When there are 5 minutes left, open the lid and add the fresh abalone, grass carp fillets, and preserved egg. Continue cooking.
6.
When the cooking process is completed, open the lid of the rice cooker. Add salt and white
pepper for enhancing the taste of the congee. The congee is ready to be served.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
