1. Clean the squid and soak the glutinous rice in water for two hours.
2. Mix two spoons of seasoning to the rice squid and put some flavor on it. Put the rice in the squid's stomach and seal it with toothpick. Only half of the rice is good. When cooking, the rice will swell and the squid will shrink.
3. Put the squid in the pot, pour the remaining seasoning into ginger juice, add the water of the laminar cloth that has not been used for squid and press it for 30 minutes, then cool it, slice and dish.
If the taste is light, you can thicken the soup and pour it on the squid rice.