1. Cut dried squid into strips. Wash dried squid, mushrooms, dried shrimps and scallops, and then soak them for 40 minutes. Don't pour out the soaked water, collect it and cook it with rice. Cut the cabbage into strips, soak in light salt water for 30 minutes, wash the rice and soak in clear water for 30 minutes;
2. Remove the soaked mushrooms and various dried seafood and drain the water. All the soaked water is collected together. Shred mushrooms, wash pork belly and cut into small pieces. It is best to choose pork belly with 8 points fat and 2 points thin.
3. Pour the pork belly into the pot and stir-fry until some oil is squeezed out and the meat is slightly burnt;
4. Shovel the fried meat aside and fry it in Jiang Mo;
5. Pour in mushrooms and stir-fry with all kinds of dried seafood for a while;
6. Pour the drained rice into the pot and continue to stir fry for a while. The rice must be fried first, so that the rice will be smoother and fuller;
7. Add salt, chicken essence and soy sauce and mix well. Don't add too much salt, because the dried seafood itself is salty, so is the soaked water;
8. Put all kinds of fried materials into the rice cooker, pour in the water soaked in dry goods, add some water, close the lid and press the cooking button. I can't give you the exact amount of water to add here. The quality and composition of Bijing rice are different, and the water added will be different. This needs to be grasped by yourself);
9. When the rice cooker is cooked, make the onion butter well, put some cooking oil in the pot, pour in the cut dry onion, and slowly fry it with low fire until the onion is crisp and brown;
10. Pour the fried ghee into a bowl for later use, and leave a little oil in the pot to fry the cabbage;
1 1. Wash and drain the cabbage, pour it into the pot and fry until it is immature, and add a little salt to stir well;
12. Pour the cooked rice into the pot where the cabbage is cooked, and pour in onion butter and chives and mix well;