2. Wash the pork belly. If you are afraid of fishy meat, you can grab it with a little gaba, then wash it, cut it into small pieces, and then cut it into small pieces for later use.
3. Soak the mushrooms in advance, wash them, and slowly cut them into thin strips along the edge for later use.
4. Peel garlic, mash it and cut it into minced garlic for later use.
5. Wash and drain the rice for later use.
6. Drain the shrimps for later use.
7. Take out the wok, heat it, pour in a little cooking oil, add the meat strips to remove a little oil, add the minced garlic and dried shrimps, stir-fry until fragrant, add the mushrooms and carrots, stir-fry together, then pour in the rice, stir-fry for about one minute, and turn off the heat.
8. Take out the rice cooker, pour out all the things in the wok, add a little salt, gently stir well, add a proper amount of hot water, cover it, and press the normal cooking button at ordinary times. It is best to choose ultra-fast cooking instead of essence cooking.