1. Soak the dried squid and young oysters in advance and soak them softly.
2. Ginger is ready.
3. Chop green onion and coriander and set aside.
4. Wash the rice, add an appropriate amount of water, and press the rice cooker porridge button to cook.
5. Chop the lean meat and set aside.
6. Cut the soaked squid into small pieces.
7. Put the cut squid and lean in a container, add salt, oyster sauce, light soy sauce, and cooking wine to marinate for 15 minutes.
8. Prepare the shrimps.
9. The soaked oysters are cut in half with a knife and the dirt inside is washed.
10. Put the cleaned oysters into the rice cooker and stir.
11. Heat oil in a frying pan and sauté the marinated lean squid until fragrant.
12. Stir in the rice cooker after sautéing.
13. Add ginger shreds.
14. Cook the porridge until there are 20 minutes left in the rice cooker. Put the shrimp in and stir well.
15. Put the chopped green onions and coriander in the last 3 minutes and stir evenly.
16. Out of the pot.
17. Finished picture.
18. Finished picture.
19. Finished picture.
20. Finished picture.
21. Finished picture.
22. Let's eat.
