1. Prepare the ingredients
2. Soak the rice in water for about 10-15 minutes, pour half of the dark soy sauce into the water for soaking the rice to color and taste
3. Sit in a small pot of clean water, put the pork belly in whole pieces, add star anise, cinnamon and dark soy sauce. After boiling on high heat, skim the foam, then turn to low heat and cook for 20 minutes
4. Soak the scallops and sea rice, and cut the sausage into slices
5. Peel the white radish and cut into small pieces, and cut the stalks and leaves of the beet into small pieces.
6. After marinating the pork belly, cut into small cubes
7. Put an appropriate amount of vegetable oil in the wok, and when the oil is 60% hot, add the pork belly and stir fry, and pour the cooking wine at the same time. After the fat has precipitated, add the green onion and ginger to stir fragrant
8. Put the sausage in and stir-fry evenly, then add the stalks of white radish and beetroot, and continue to stir-fry evenly
9. Put the leaves of the beetroot, and add the light soy sauce, the remaining dark soy sauce and a little salt at the same time
10. Pour the soaked rice and soaked rice water into the pot, stir-fry all the ingredients evenly, then pour it into the rice cooker
11. Start the cooking mode, and then wait for the program to complete
