1. Remove the leaves of Oenanthe javanica, leave the stems and soak them in clear water.

2. Then cut into small round sections.

3. Peel the bamboo shoots, cut them in half and blanch them in a boiling water pot.

4. Take out and cut into bamboo shoots.

5. The snakehead removes the bones and meat, and then scrapes off the surimi with a knife.

6. Add wine, onion, Jiang Shui and salt and stir in one direction to make fish sauce.

7. After the water in the pot is boiled, pour the bamboo shoots into the pot and boil.

8. Then push the fish sauce on the colander.

9. Fish sauce falls into the pot from the colander hole.

10. Form fish and rice.

1 1. When the fish and rice are cooked and float, pour the celery into the pot and boil it.

12. Add some chopped red pepper, salt, pepper and chicken essence to taste and thicken.