1. Rinse and drain the rice, soak the dried cabbage and dried mushrooms until soft. Cut the ingredients as shown in the picture.
2. Put a small amount of oil in the pan, stir-fry the pork belly to get the oil.
3. Stir the pork belly until slightly dry, pour out the excess oil, add ginger, dried onions, dried squid, and shiitake mushrooms to fry them until they are fragrant.
4. Add the soaked dried vegetables and stir-fry, then add the washed rice and stir-fry for a while.
5. Change from the pot to the rice cooker, add hot water, the water can be slightly more than usual, the dried vegetables will absorb water, press the cooking button.
6. After the rice cooker jumps to the heat preservation button and simmers for 5 minutes, you can open the lid. Turn it over with a spoon. The classic Hokkien cuisine dry rice is just fine. Do you want to eat it?
Tips:If you have carrots, you can add a little bit. Half a carrot is enough. I just run out of it and it's useless.
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