2. Add peanut oil to the wok, heat it to 70%, fry the flying fish pieces on medium heat until the water is dry, and cook the wine, add water and boil for about 5 minutes until the fish is half cooked, and take it out for use.
3. Put another pot on the fire, pour in the filtered boiled fish soup, boil it, add the washed rice, refined salt and pepper to boil it, put the fish pieces on the rice, cover the pot and simmer for 15 minutes after the rice grains bloom and the rice soup dries, take out the fish pieces, and put the sesame oil and chopped green onion into the rice pot and mix well.
When eating, put the rice in the bowl and put the fish pieces on it.