1. Wash the rice for later use, marinate the shredded pork with rice wine and Japanese soy sauce 10~20 minutes, wash and soak the mushrooms, and shred the Chinese cabbage, carrots and shrimps (or cherry shrimps) for later use (the water soaked with mushrooms is reserved for later use).

2. Stir-fry the shrimp (or cherry shrimp) in a hot pot without oil, add a little fried minced garlic, mushrooms, shredded pork, carrots and cabbage, and stir-fry until cooked.

3. Put the fried ingredients and rice into the inner pot, add Japanese soy sauce and mushroom water to add up to about 0.7 ~ 0.8 cup (rice cup), add salt and white pepper, stir, put 1 cup of water into the outer pot, and pressure cook.

4. The rice cooker will be bored after jumping up 10 minutes, and then it can be served! !