1. Wash the japonica rice.

2. Soak in water for half an hour.

3. Wash, peel and cut the yam into pieces.

4. Put the soaked japonica rice into the soup pot, add appropriate amount of water, and bring to a boil over high heat.

5. After boiling, add the yam cubes.

6. Bring to the boil again, turn to low heat and simmer for half an hour.

7. After washing the fish, cut off the tail of the fish and slice off the fish meat.

8. Cut into thin slices.

9. Put it into a bowl and add onion, ginger and garlic.

10. Cooking wine and salt.

11. Mix well and marinate for 10 minutes.

12. Wash with clean water, drain, and remove the onions, ginger, and garlic.

13. Put it into the cooked yam porridge.

14. Mix well and add salt.

15. Add a little pepper, MSG and olive oil, mix well and bring to a boil.

16. A delicious yam and fish fillet porridge is ready.