Ingredients: 2 packages of crispy rice, appropriate amount of cuttlefish, appropriate amount of tenderloin, appropriate amount of sea cucumber, appropriate amount of barbecued pork, appropriate amount of peas, appropriate amount of carrots, appropriate amount of cucumbers, appropriate amount of shrimps, 2 tablespoons of oil, green onions 2 sticks, 5 slices of ginger, 1 tablespoon of cooking wine. 1 tsp salt, a little pepper, a little sesame oil. 4 tablespoons of tomato sauce, 2 tablespoons of black vinegar, 2 tablespoons of sesame oil, 2 teaspoons of sugar, and 1 teaspoon of salt.

Production method:

1. Marinate the tenderloin with marinade ingredients for 20 minutes, add oil and set aside.

2. Slice sea cucumbers, cut cuttlefish, devein and puree shrimps, and lightly marinate with ginger, wine, and salt.

3． Slice the carrots and slice the barbecued pork.

4. Heat the oil in the pan, fry the rice crust over medium heat until golden brown, take it out and put it on a plate.

5. Pour out the oil from the pan until there is only 1 tablespoon left, sauté the onions and carrots, add the ingredients in Step 2 and stir-fry until cooked, then add the barbecued pork, tenderloin, pea clips, and small Cucumber, top with mixed seasonings and bring to a boil.

6. While hot, pour the ingredients from Step 5 onto the rice cooker and serve.