Rice porridge with squid in fish broth

Wash the squid and cut into pieces.

Wash the carrot, peel it, and cut it into thin strips.

Peel the onion, wash it, and cut into rings.

Wash the green onions and parsley, then chop them finely.

Salt and pepper the squid, dip them in boiling water and cook for 5 minutes, then remove, clean, and set aside.

In a deep skillet, heat vegetable oil, add onion and carrot, and sauté until golden brown.

Rinse the rice, pour in fish broth, cook until ready in a separate pot, then transfer to a pan with sautéed vegetables.

Then add the squid, mix it, pile it on a plate, and serve it at the table.

Garnish with chopped green onions and parsley sprigs.