1. The big one is a spoon and the small one is a tea spoon.
2. Take half a cup of rice with a measuring cup equipped with a rice cooker, put it in a bowl, add water, pour 1 teaspoon of sesame oil, and soak for more than half an hour.
3. Longli fish fillets bought from the supermarket are thawed and washed.
4. Use a knife to slice the fish fillet diagonally into thin slices and put them in a bowl for later use.
5. Cut two slices of ginger into shredded ginger and set aside.
6. Add the sliced ginger to the fish, add half a teaspoon of white pepper, half a teaspoon of salt, and 2 tablespoons of cooking wine. Grab it well and marinate for more than half an hour.
7. Pour out the soaked rice water and add the soaked rice to the rice cooker.
8. Add clean water, add the amount of water to the place where the porridge is half a cup of rice according to the scale, and press the porridge program to start the porridge.
9. Soak the mushrooms in clean water for ten minutes, then cut off the roots and wash them.
10. Cut shiitake mushrooms into thin slices and set aside.
11. Take two leaves of large leaf lettuce, wash and tear them up for later use.
12. After the porridge is cooked for one hour, open the lid, add the marinated fish, the marinated soup and ginger.
13. Add the sliced shiitake mushrooms.
14. Add half a teaspoon of salt and half a teaspoon of white pepper, stir well, cover and continue to cook.
15. Continue to simmer for half an hour, then add the shredded lettuce leaves and stir gently.
16. Pick and wash the chives, chop them for later use.
17. When the porridge is finished, add chopped shallots and you are ready to enjoy.
