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

2. Cut into strips of moderate thickness (slightly thicker than matchsticks)

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

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

5. The steamer is padded with cage cloth, covered with radish strips and covered with cage cloth, and boiled in cold water 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 radish strips, spread them out to dry a little, spread them with chopsticks, put them on a plate, and pour the sauce from step 7.

Cooking tips

1, no more flour.

2. The sauce can be prepared according to your favorite taste. I don't put oil at all. You can add sesame oil or Chili oil if you like.