1. Cook the glutinous rice in a rice cooker first: add 7 marks of water on the measuring cup for each cup of round glutinous rice, and add 6 marks of water on the measuring cup for each cup of long glutinous rice. The softness and hardness are determined by each person's taste. If it is not soft enough or not cooked enough, you can add a little water and mix well before cooking again. The cooked rice will not be reheated, so it must be cooked until it is edible.

2. Soak the mushrooms in water. Soak the mushrooms until they are soft enough to be shredded. Of course, it doesn’t hurt to soak them a little softer. Keep the soaking water. Soak the shrimp until soft and discard the water. Cut the soaked squid into shreds (the same size as shredded shiitake mushrooms).

3. Prepare the shredded pork, you can marinate it with a little soy sauce, rice wine, sugar, or not.

4. Heat oil in a pan and sauté the shallots until fragrant, add dried shrimps and shredded mushrooms and stir-fry until fragrant, then add shredded pork, shredded squid, salt, appropriate amount of chicken essence or MSG (for flavor enhancement), soy sauce, wine, Bring some water for soaking the mushrooms to a boil and turn off the heat (the saltiness at this time should taste salty because glutinous rice is also added).

5. Stir in the minced ginger, then add the cooked glutinous rice and mix well. Finally, pour in sesame oil and mix well to have fragrant oil rice.