The head and tail of white radish are removed, peeled and diagonally cut. Cut into moderately thick silk, slightly thicker than matchsticks. Squeeze the shredded radish slightly, remove the water, and be careful not to break it. Put shredded radish into the pot, sift in flour several times, and bump the bottom of the pot up and down so that shredded radish is evenly covered with a thin layer of flour. The steamer is padded with cage cloth, covered with shredded radish and covered with cage cloth, boiled in cold water and steamed for 5 minutes. The medlar is soaked in advance, and the garlic cloves are mashed into garlic. Add garlic paste, cooked sesame seeds, steamed fish, soy sauce and balsamic vinegar into a small bowl and stir. Quickly take out the steamed shredded radish, spread it out and air it a little, spread it out with chopsticks, put it on a plate, and pour the sauce from step 7.