Preparation in advance: Wash the dried squid the night before, soak it in clear water and put it in the refrigerator. Peel and cut into small strips before cooking, and keep the squid moist. Soak dried mushrooms until soft, cut them into small strips before cooking, and keep them moist. Pork belly is cut into strips with appropriate width and marinated with two spoonfuls of rice wine and soy sauce. Mushroom water+squid water+boiled water =4.2 cups of water, and then cook glutinous rice.

Wash glutinous rice, soak it in clear water for one hour, and drain it for later use.

Add a little oil to the hot pot, stir-fry until fragrant, continue to stir-fry shredded mushrooms with fried lard, and add a little soy sauce to make the mushrooms more fragrant.

After the mushrooms are really fried, add dried squid and fried onion crisp and stir fry in turn.

Add a little soy sauce and sugar to the sauce color and put it in a cast iron pot for later use.

Don't wash the same pot, add glutinous rice, sauce and just measured 4.2 cups of water, stir well together (by the way, wash the residue and sauce off the wok without wasting), and pour it into a cast iron pot.

Stir the fried materials, glutinous rice, sauce and water evenly in a cast iron pot, cover the pot and cook with medium heat until the water boils (about 4~5 minutes).

Cook for five minutes. In order to take pictures, you can continue cooking without opening the lid. After the water boils, turn the fire to the minimum and continue to cook for 7-8 minutes. At this time, there is still some water. Turn off the fire and continue to simmer with the remaining temperature of the cast iron pot for 30 minutes, and the water will be absorbed by the rice.

Time is up, just flip the fried rice up and down!

Serve.