Mushroom Oil Rice
1.
Soak dried shiitake mushrooms until soft, cut into small cubes; wash the shrimp skin
2.
Wash the long-grain rice, add 1 times the amount of water to the rice cooker and cook, then simmer for 20 minutes; prepare the seasonings when cooking the rice
3.
Seasoning: cooking wine, light soy sauce, dark soy sauce, sugar, salt in a small bowl, add 80ml of water and mix
4.
Pour oil in a pot to heat, add shiitake mushrooms and dried shrimp skin, stir fry, then pour in the sauce, cook on medium-low heat for 3 minutes, turn off the heat when there is a little soup left
5.
Put the cooked rice in the pot and stir evenly
