Southern Fujian hairtail rice

Overview

How to cook Southern Fujian hairtail rice at home

Wash the hairtail and chop it into pieces, make a few cuts on it, and marinate it with some salt and ginger juice.
Spread a little flour on it, fry over low heat until 2 sides are golden brown and set aside.
Fry the pork belly until the oil is released, pour off the excess oil, add the mushrooms and stir-fry.
Add washed rice, add some light soy sauce and oyster sauce, stir-fry until evenly colored. Put the rice cooker into normal cooking mode. (Note: Add as much water as you need for rice, for example, if you have 3 cups of rice, add 3 cups of water)
Wash the cabbage and wait for 15 minutes until the rice is left. Start frying it, then put it in the rice cooker and continue cooking.
When 10 minutes are left, add the fried vegetables and fish, cover and continue to simmer.
Cut the ginger into shreds and fry in the oil pan until the ginger juice melts into the oil. Remove the remaining oil from the ginger.
Add chopped green onion to ginger oil and fry until golden brown.
After the rice is cooked, take out the hairtail, sprinkle with chopped green onion, mix with green onion and ginger oil, and stir evenly. (Note: Use chopsticks to stir from bottom to top, so that the rice will be soft)
Finally, serve the rice, put the hairtail on it, and the fragrant hairtail rice is ready.