Shanghai-style porridge ingredients:Blackfish slices,400g,Broth,1200ml，Dried shiitake mushrooms,10 pieces,Dried shrimp,Rice,Ham,Several slices,Ginger,Pieces, cooking wine, 2 teaspoons of starch, salt, a little ginger water,Rice,4 bowls, green leaf vegetables, salt,Black pepper

Shanghai-style porridge preparation:

1. Soak dried shiitake mushrooms in yellow rice wine overnight, or you cansteamthem.

2. Rinse blackfish slices, rub with 2 teaspoons of salt for half an hour, wash and pat dry.Add a little cooking wine and 2 teaspoons of starch, mix well, and marinate for more than half an hour.Then pat dry again.

3. Heat the pot with broth, add dried shiitake mushrooms, oysters, and the water used to steam the dried shiitake mushrooms into the broth. Cut ham slices and blanch in boiling water before adding them to the broth. Cook over low heat for 5 minutes, then switch to high heat and add fish slices. Once they turn color, remove immediately, then pour in rice, cook until it boils, add chopped greens, stir-fry, season with salt andwhite pepper,and finally add the fish slices and gently mix.

The remaining fish bones after slicing can be fried to make soup. Fish slices should be removed once they start cooking to maintain their tenderness. The rice must not be overcooked; it should be added when it first starts boiling, or it will becomeporridge...