1, material preparation: 300g of squid slices, 200g of crispy rice, 50g of dried mushrooms, 0/5g of scallion/kloc-0, 00g of lard 1 00g, 25g of cooking wine, 25g of soy sauce, 5g of salt, pepper1g, and pepper.

2. Soak the squid slices in advance, then clean them, and rinse them with boiling water for 2 to 3 times to remove the alkaline smell and swell them.

3. Break the crispy rice into 3 cm pieces, wash the mushrooms with water, and cut the onions into sections.

4. Put 250 ml of clear soup, cooking wine, soy sauce and salt into the pot, boil the squid slices, and then pour them into the colander to drain the water.

5. Add lard to the pot and heat it to 60%. Add mushrooms and stir fry. Add 500 ml of concentrated chicken soup and monosodium glutamate, adjust the taste and thicken it with wet starch.

6. Add squid slices to taste, sprinkle with pepper and onion, put sesame oil and put them into a soup bowl.

7. Put lard into the pot and burn it to 70% heat. Add crispy rice crust and fry it until golden brown. Pour it into the colander and drain the oil.

8. Put the crispy rice on the table, immediately pour the squid slices on the crispy rice, and you can hear the crackling sound.