1. Material: 2 white radishes (about 1000g), 500g sticky rice noodles, 2 sausages, 8 shiitake mushrooms, dried shrimps 1 stick, salt 10g (pickled radishes), 20-30g sugar, and half a spoon of chicken essence.

2. Two radishes are about1000g.

3. Sugar 20-30g, salt 10g, chicken essence 1 spoon, and a little pepper.

4, 8 mushrooms are soaked.

5, soaked in mushroom water.

6, radish washing and planing.

7. Put10g salt into the sliced radish, pick it up and marinate it for a while, and wait for the water to come out.

8. Drain the shredded radish and put it on the plate. Keep the radish water for later use.

9, a pack of 500 grams of rice flour.

10, a handful of shrimp, mushrooms and sausages are diced for use.

1 1. Heat oil in a pan, add sausage, mushrooms and shrimps, stir-fry until fragrant, and put them on a plate for later use.

12, then add the shredded radish and fry until it is dry and soft.

13, then add the freshly fried sausage, mushrooms and shrimps and fry together.

14. Add sugar, pepper and chicken essence prepared in advance when frying, and stir well (the preserved shrimp is salty, no salt is needed). After the shredded radish is fried, take it out of the pot and put it on a plate for later use.

15, sticky rice flour, add radish water and mushroom water just now to make a paste with appropriate viscosity, and mix well.

16, mixed into rice paste with just the right consistency.

17, stir evenly, and then put the fried shredded radish into the slurry and stir evenly.

18, and then pour the mixed slurry into the oiled steamer.

19, put it in a steamer.

20. After the water in the pot is boiled, steam it for about 30 minutes.