1. Prepare the wood for cooking. You want dry wood, preferably thicker, so that the heat of the rice will be even.

2. Wash the prepared rice, put it in a basket and drain the water.

3. Make a fire and prepare to cook. Firepower must be sufficient.

4. Pour half of the water into the large pot, and then bring the water to a rolling boil.

5. Pour the drained rice into the pot, stir evenly, and the heat should be enough to keep the water boiling.

6. Use a ladle to remove excess water, leaving just enough water to cover two fingers of rice, and then cover the pot.

7. Wrap the gap between the pot lid and the pot with a pot cloth to reduce the evaporation of water vapor and achieve a certain air-holding effect. Then simmer for half an hour.

8. Just take out the remaining firewood when you smell the fragrance of rice, and poke out the excess fire. Don't poke all the fire, leaving half of the fire. Otherwise, you may not be able to eat the rice.

9. Open the lid after half an hour, stir-fry evenly with a shovel, and a pot of fragrant rice is ready. It's both nutritious and delicious.