How to thresh rice manually and what tools are needed?

Processing tools are mainly stone mortar. There are two kinds of stone mortar: Chu Jiu and bucket mortar. Chu Jiu, a small stone mortar, can be operated with a mortar pestle. The mortar pestle is made of wood, with a thick wrist and a length of about one meter. The upper end is equipped with a flat round stone weighing two or three kilograms to increase the weight of the mortar pestle. The rice thresher holds a pestle and tamps it down until the rice bran is completely peeled off from the brown rice, and then removes the rice bran with a bamboo sieve, and the white rice appears.

It can also be buried in the ground with a half-pot-shaped bucket, and the ground is connected with a half-bucket. In this way, you can pound rice four or five times at a time. The method of pounding rice in a mortar is different from that in Chu Jiu. Instead of tamping the mortar pestle directly by hand, a wooden frame should be built behind the big stone mortar. There is a seesaw-like crossbar in the middle frame, and the front end of the crossbar is connected with the mortar pestle. The stone on the pestle weighs about ten kilograms. When threshing rice, the operator uses his own weight to step on the crossbar with one foot, so that the front end of the crossbar tilts upward. When the foot is loosened, the mortar pestle naturally falls in the center of the big stone, and the mortar pestle tamps the rice repeatedly, so that the rice turns from rough to white.