Step 1: Prepare materials: water, rice and peanut oil.

Step 2: soak the rice for more than three hours (I sometimes soak it all night).

Step 3: Drain the water, put the rice into a wooden bucket, pour a spoonful of oil and stir well. Then boil water in the pot (remember not to have too much water). After boiling, put the wooden bucket into the pot. Don't cover it yet Stick countless small holes in the rice with chopsticks until the steam comes up and covers it.

Pay attention to the amount of water in the pot when steaming, and add some water from time to time to prevent water from boiling. Steam for about 20 minutes, depending on the amount of rice. Boil a large pot of boiling water when the rice is to be steamed.

Step 4: Take a small pot with a lid, pour the steamed rice into it, and then pour the boiled water. Boiling water is a little lower than rice. If you like soft, you can add more boiling water. Cover the lid and simmer for 15 minutes.

Step 5: Slowly pour the stuffy rice back into the bucket, and then drain it on a plate for about ten minutes.

Step 6: Then steam in the pot for 20 to 30 minutes, just like the first time. You can open the lid and taste half. If it is cooked, you can turn off the fire. Those who like to eat sweet potatoes can add a little sweet potato to it, which is very fragrant.

Raw materials: rice, water.

The rice steamed in wooden barrels is soft and delicious, with a faint smell of wood. Although it takes time, delicious food is worth waiting for.