1. Remove the thorns from the fish and put it in a mixer to make a puree.
2. Mashed fish.
3. Put the fragrant rice in a casserole several times, then add some fish puree, add a little salt, ginger rice, and bring to a boil. Then turn off the medium heat and simmer for 1 hour.
4. Put the fragrant rice in a casserole several times, then add some fish puree, add a little salt, ginger rice, and bring to a boil. Then turn off the medium heat and simmer for 1 hour.
5. Cooked rice porridge.
6. Dice pork liver.
7. Cut chives into sections.
8. Pour the chopped pork liver into a frying pan and fry for a while. Add salt, sauté the chives until fragrant and set aside.
9. Pour the fried pork liver into the cooked fish porridge and serve.
10. Serve the claypot fish porridge.
