1. Wash the white rice slightly and drain it after soaking for 1 hour. Wash the vegetables, cut them into proper size, and then scald them with boiling water.
2. Wash the baby fish.
3. Put the rice soaked in practice 1 into the casserole, add the fry and water of practice 2, and cover with a large fire to boil (if the water overflows, open or half open the cover).
4. In practice 3, after the water in the casserole is dried, turn to low heat, pour oil along the edge of the casserole, cover with low heat and cook for 5 minutes.
5. Method 4: put out the casserole and braise for 15 minutes, cover with peanuts and scallions, and drain into the Scalded Vegetables.