1, soak rice for four or five hours, wash and dry;

2. Pour the rice into the wooden barrel, without covering the lid, steam it with boiling water until the pores are all open, and then cover it with a lot of white steam;

3. Steam for 5 minutes to let Merxat get up, then pour it into the cooked pork or cooked pork (it is best to keep warm), pour boiling water until there is no rice, and cover with rice to fully absorb water;

4. Pour the rice back into the wooden barrel and steam for 20 minutes.