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

2, rice poured into the barrel, first uncovered, with boiling water steaming to the holes are open, bubbling a lot of white steam and then cover;

3, steam for five minutes to let the rice hot, and then poured into the pot or pot used to return to the soup (preferably heat preservation), pouring boiling water until the rice was submerged, cover the lid to let the rice fully absorb water;

4, the rice back into the barrel, steam twenty minutes on high heat.