1. Remove the head and tail of white radish, peel and cut diagonally.

2. Cut into moderately thick silk (slightly thicker than matchsticks)

3. Squeeze the shredded radish slightly to remove water, and pay attention to the awkwardness.

4. Put the shredded radish into the pot, sift into the flour several times, and bump the bottom of the pot up and down, so that the shredded radish is evenly covered with a thin layer of flour.

5. Put the cage cloth on the steamer, spread the shredded radish, cover it with a layer of cage cloth, put cold water in the pot, boil the water and steam for 5 minutes.

6. Soak the medlar in advance and mash the garlic cloves into garlic.

7. Add garlic paste, cooked sesame seeds, steamed fish, soy sauce and balsamic vinegar into a small bowl and stir well.

8. Quickly take out the steamed shredded radish, spread it out to dry a little, spread it out with chopsticks, put it on a plate, and pour the sauce from step 7.