1. Soak rice in water for later use. The water is 9- 10 times that of rice (I put 2 tablespoons of rice)

2. Wash the blood of ribs, add the water without ribs, add starch, soak for 20 minutes, and then wash.

3. Marinate with cooking wine, oyster sauce, salt and ginger slices for 20 minutes (I don't like ginger, ginger slices are easy to pick).

4. Remove the black line from the back of the shrimp, cut it into sections, soak the mushrooms, take the roots and shred them (pour the mushroom water into the rice soup), and I used about 8g to shred the carrots.

5. Pour all the materials into the rice cooker. My rice cooker has eight-treasure porridge mode. If not, I'll cook for 30 minutes, stuffy 1 hour. If I want to eat quickly, I will cook it twice.

6. Sprinkle chopped green onion after cooking, and drop a few drops of sesame oil if you like.