1. Soak the rice in a big bowl for half an hour, so that the rice can absorb water and expand, without too much water, just cover the rice a little higher.

2. After half an hour, the rice absorbs water and swells, and it can be used after washing and draining.

3. Boil a pot of water, put it in a wooden bucket, pour the soaked rice into the wooden bucket, cover it, and steam for 15 minutes.

4, about eight minutes, open the lid, stir-fry the rice with chopsticks a few times, so that the upper and lower rice is heated more evenly.

5. Prepare a pot of boiling water in advance. /kloc-After 0/5 minutes, pour the steamed rice into a large container, add boiling water, and then cover and soak for 5 minutes. The amount of boiling water is just enough to cover the rice grains. The function of this step is to stew the rice with hot water until it is half cooked.

After 6 or 5 minutes, the rice grains will swell after absorbing water. You can take one or two tablets and squeeze them by hand to see the swelling state. The best state is that the grain is soft outside and the core is a little hard.

7. Take out the soaked rice grains, drain them, pour them into wooden barrels, and insert some small holes in the rice grains with chopsticks. The function of the small holes is to facilitate the upward discharge of water vapor below, so that rice can be cooked more easily in a closed wooden barrel.

8. Cover the lid again and steam over medium heat for 20 minutes. After steaming for 20 minutes, stir the rice loosely, and the wooden bucket meal with rich woody flavor can be eaten.