Ingredients
1 carp (about 350 g / 12 oz), 250 g (about 1/2 lb) napa cabbage, 100 g (about 1/2 cup) short-grain rice.
Seasonings
Salt, MSG, cooking wine, minced scallions, and minced ginger, each to taste.
Instructions
1. Remove the scales, gills, and internal organs from the carp, then rinse clean; pick and wash the Chinese cabbage, then cut into thin strips.
2. Place a pot over heat, add an appropriate amount of water and bring to a boil. Add the carp, along with minced scallion, minced ginger, cooking wine, and salt. Cook until the fish is very tender, then strain through a sieve to remove the bones. Add the rinsed japonica rice and shredded Chinese cabbage, along with more water as needed. Reduce the heat to low and slowly simmer until the rice grains bloom and the cabbage becomes soft and sticky. Stir in MSG to taste. This congee is delicious and nutritious, rich in protein, carbohydrates, vitamin C, and other nutrients, making it especially suitable for pregnant women experiencing edema.