Ingredients of Cantonese radish cake: half a white radish, 50 grams of pork belly, about 250 grams of glutinous rice flour, moderate amount of ginger and uncooked rice, about 3 onions, half a garlic and 3 mushrooms.

1. After preparing the ingredients, wash the white radish, cut it into filaments, sprinkle with appropriate amount of salt, stir well and marinate for about 25 minutes.

2. Wash the mushrooms and cut them into dices. Sprinkle the pork belly with fine salt, marinate for a few minutes, wash and chop. Wash and chop ginger, garlic and onion.

3. After the pickled white radish is squeezed out of water, pour the squeezed water into sticky rice flour.

4. Pour the oil into the pot and heat it. Stir-fry ginger and garlic until fragrant. Then pour the chopped pork belly into the pot and stir-fry for a while. Add chopped green onion and mushrooms and stir-fry until fragrant. Add a little soy sauce and salt. Stir-fry and serve for later use.

5. After the sticky rice noodles are mixed, add shredded white radish and stir evenly with chopsticks. Pour in the freshly fried mushrooms and meat and stir well again.

5. Wash the steaming tray and spread oil paper to facilitate demoulding. Pour the shredded radish into oil paper, flatten it and steam it in a steamer for about 30 minutes.

6. After steaming, put on gloves to serve, and take out the shredded radish oil paper. At this time, the shredded radish has been steamed into a large piece.

7. It has been steamed into radish cake. At this time, put it in a sticky board and cut it into pieces. After cutting into strips, squares and prismatic plates, you can eat them. It is beautiful and convenient to eat after cutting. This radish cake is relatively simple and common.