1. Wash the japonica rice and put it in a casserole, add appropriate amount of water, and boil first, then turn to low heat after the water is boiled.
2. Rinse and soak the small sea rice with hot water, add 1 tablespoon of cooking wine to the water to get rid of the smell, wash and peel the tender loofah
3. Cut the loofah into hob pieces, finely chop the green onion and ginger, and control the moisture with sea rice, and simmer the white porridge until it reaches eight mature
4. Add the loofah cubes, dried sea rice, ground ginger, and a small amount of salt, cook for 5 minutes and then sprinkle in the chopped green onions
