The first step is to soak glutinous rice. Wash it twice with clear water to remove starch, and the steamed rice is crystal clear. Soak rice in cold water, and don't soak rice in warm water or boiling water even in winter. Generally soak for 5-8 hours, depending on the temperature, it should not turn sour. The standard is rolling. Note: you can't change water when soaking, which will affect the flavor of rice; If it is a little sour, it will be better to soak it a few times.

Step two, preheat the barrel. Add water to the pot, and the added water should not exceed the water level of the bucket, that is, lower than the height of the bottom of the bucket. Speaking of pots, I think most people use shallow iron pots. What's more, I use a deep aluminum pot, as shown in the figure, which can cover most barrels, so it is easy to lock water vapor, and aluminum is thin, which can conduct heat quickly and save fuel. Of course, if the rice barrel is very big, you may not be able to buy a suitable aluminum pot. You can only use an iron pan and then wrap a towel under it.

Step three, put the rice in the bucket. Filter the soaked rice to dry the water, filter the rice into another container, and pour it out directly after preheating. Gently pour it in, smooth the rice after pouring it in, don't cover it, and then burn it.

The fourth step is to steam rice. When you see the rice steaming, dig a hole in the rice, so that the steamed rice will have a grainy feeling.