The method is as follows:

1. Grate the white radish into shreds, sprinkle with salt and marinate for 10 minutes, squeeze out the water; do not throw away the radish water and use it to stir the rice flour evenly. Chop the sausage into dices, soak the dried shrimps in water to drain; wash the mushrooms, remove the stems and cut into thin slices, mince the chives, and cut the onions into thin slices.

2. Heat oil in a pot and sauté onions until brown, remove and set aside. Add the sausage, sea skin, and mushrooms to the pot and stir-fry until fragrant, then add shredded radish and onion.

3. Add 1 spoon of oyster sauce, a little pepper and appropriate amount of salt and continue to stir-fry for 1-2 minutes. Pour the evenly mixed rice paste into the shredded radish and stir slowly until the rice paste solidifies. Wrap the cake mold with tin foil, pour in the mixed ingredients, cover with plastic wrap and compact.

4. Cover with tin foil, boil water in the pot, steam in the upper drawer for 1 hour and then take it out. Remove the mold from the pan, let cool and slice.