; See if you have missed this method or detail! 1; Taomi, 2; Boil the empty pot with water, 3 pour in the rice, pay attention; Keep the heat strong [I use firewood] Don't touch the pot! When stirring for about 7 minutes, the rice slurry will come out in about 2 minutes, and then the rice slurry will be washed out. 4; Rice to be fished out. Rinse with hot or cold water. Avoid steaming rice with pulp! 5; Put the steamer on the stove to boil, with clear water, not too much water, about three centimeters from the bottom of the steamer. When the water is boiling, pour the steamer into boiling water to avoid the steamed rice from drying out. Then put gauze on the bottom of the bucket! 6; The most important thing is to stand in the center of the bucket with a stick with a heel diameter of about 3 cm. Or hold the stick in your hand to avoid the stick shifting when pouring rice into the bucket! Then put the rice in a big ladle, put it gently, and pay attention to the steam when steaming! Put the rice about 7- 12 cm away from the barrel mouth, but don't fill the flat barrel mouth. Then use other tools inside the stick to insert the stick into the center of the barrel far from the midpoint of the barrel edge, and then continue to insert it into the bottom of the barrel. Pay attention to the insertion hole. Don't shake it with a stick, insert it into the steam port at one time. Not too dense! Finally, seal the lid of the bucket, preferably with a layer of gauze. Avoid excessive air leakage, and finally steam the barrel into the atmosphere with a big fire. It takes about five or six minutes, so there is no need to use a big fire. Just control or modulate a small fire and wait for the meal to be served! If you are unclear, you can ask.