The procedures for making pumpkin dry rice in rural Sichuan are as follows: ① Wash the rice clean; (2) put the rice in the pot (iron pot, aluminum pot will do) and then add water (add more water and it is best to add enough at a time, if it is boiled, it will be bad to add it again! ）； (3) heat up the rice until it is 70% cooked, and then filter the rice grains out of the rice soup with a basket or other filter; (4) Wash the old pumpkin and cut it into blocks almost as big as mahjong; Standby; ⑤ Put the pumpkin block in a pot, add some seasonings such as vegetable oil and ginger foam, stir-fry it a little, and then spread 7 mature rice grains on the pumpkin block, covering it completely and making the rice grains form a shallow bag shape with a slightly higher middle and a slightly lower periphery in the pot (it is best to steam it in an iron pot); ⑥ After the pumpkin pieces are covered with rice grains, use a small rice spoon to add a little less water to the periphery of the pot to let it penetrate into the bottom of the pot (it is advisable to submerge half of the pumpkin pieces at the bottom of the pot, but don't overdo it, too much will taste a bit like water residue, but too little may also burn into a paste pot); ⑦ Cover the lid and slowly heat it with slow fire until it is cooked. As long as you insist on using slow fire, you won't burn to a paste.