The method of Japanese squid rice:

1. Wash the rice and boil it for more than 15 minutes;

2. Chop the soaked mushrooms and carrots;

3. Pour out the water in the rice and mix it with diced mushrooms and carrots for later use;

4. Clean up the squid, remove the viscera and cartilage, throw away the head and eyes, and be careful not to squeeze out the ink. The squid must be separated and cut into small pieces.

5. Put the mixed rice into the squid with a small spoon, because the rice will swell when cooked, so 7% of it is enough to avoid bursting the squid, and seal the mouth with a toothpick;

6. Add soy sauce, soy sauce, cooking wine, sugar, shredded ginger and salt into the pot, then pour 4 ml of water, add squid and fish whiskers after boiling, and cook for 4-5 minutes with low fire, turning once in the middle;

7. Take the cooked squid rice out of the pot, cut it into sections and serve.