Wild bamboo rice

First, we'll get a little bit of bamboo, we'll leave a section on both, and we'll have a section on food. When you're done with it, get in there and wash it。

I'll make two rices, sticky rice and gill rice. It's five hours ahead of schedule. It's salted and oiled。

Cut the ingredients, to be used。

Clean it up。

The rice and the ingredients are then put into the bamboo canister, some rice is put in before the material is released, and it is put into almost full and water. The sticky rice takes more water, like less when cooking. It's just past the paste, because it's over, so there's no need for so much water。

Then shut up. Just seal it with a piece of bamboo。

Get a stove。

Put it in there and burn it to the bamboo mouth and then burn it for 15 minutes。

When it cools, cut open with a knife, remember, it can't be too cold, it can't eat。