Accessories: 2 tablespoons peanut oil, a little salt, an appropriate amount of old wine, soy sauce and ginger.

1. Soak the dried salted fish in clean water for half an hour in advance, and rinse it for later use.

2. Soak the dried bean curd for half an hour in advance, drain the water slightly and put it on the plate.

3. Evenly sprinkle a small amount of salt, two spoonfuls of peanut oil, and add soy sauce and old wine. Old wine is mostly light soy sauce, and beans are not mixed. Because dried beans swell when steamed.

4. Cut the dried fish into strips with uniform size and cut the fish head in half. The code on the bean.

5. Ginger is cut into strips and placed. Turn on the power of the rice cooker, cover the compartment, press the lid, and then press the "cook" button. When the rice below is cooked, the dried fish is cooked.

6. After the meal is cooked, simmer for ten minutes, and then lift the lid. Pour into a large bowl and shake well, and then set the plate.