2. 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.

3. After half an hour 100 meters, it will swell after absorbing water, and it can be used after washing and draining. 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 and stir-fry the rice grains with chopsticks a few times to make the upper and lower rice grains 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 and add boiling water. Then cover and soak for 5 minutes. The amount of boiling water is enough to cover the rice grains.

After 6.5 minutes, the rice grains will swell after absorbing water. You can squeeze one or two tablets by hand to see the swelling state. The soft core of the outer layer of rice grain is a little hard, which is the best state. Take out the soaked rice grains, drain them and pour them into wooden barrels. Put some holes in the rice grain with chopsticks.

7. 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.