1g of fish fillets, 1g of japonica rice, and appropriate amounts of cooked oil, refined salt, monosodium glutamate sesame oil, shredded ginger, chopped green onion, coriander segments and pepper.

Remove scales and thorns from fish, wash and cut into thin slices for later use.

add 1ml of water to the casserole and bring it to a boil. Put the cleaned japonica rice into the casserole and cook it into porridge. When it is cooked, add the fish fillets to boil slightly, and add seasoning and stir well. Take it warm at breakfast and dinner.