Cooking Steps

1. 

   Step1:Take the dried mushroom and bubble it. Dice it~~

2. 

   Step2:Drizzle the scallops with cooking wine and a little water, steam for 10 minutes. Take out the scallops, filter out the water, tear them into thin threads by hand ~

3. 

   Step3:Cut the shallot into small segments ~

4. 

   Step4:Wash and shred the radish, sprinkle it with salt and mix well ~ ~ after about ten minutes, it will exude water. The water is used to mix the rice flour

5. 

   Step5:Dice the bacon. Mix with some shrimps and shredded scallops ~

6. 

   Step6:Put some cooking wine and shallot into the minced pork. Knead them by hand. Mix them in together. Then pour in the diced mushroom ~

7. 

   Step7:Add the salted white radish exuded water and proper amount of clear water to the Chengfen and glutinous rice flour, and mix them evenly until there is no granule ~

8. 

   Step8:Start the oil pan. Put some corn oil in it. Stir in the mixture to make it fragrant

9. 

   Step9:Then pour in the pickled shredded white radish ~ ~ ~ stir fry evenly ~

10. 

    Step10:Slowly pour in the batter in several times. Stir well ~ ~ add some white pepper, chicken essence, sesame oil and shallot on a low heat and mix well ~ ~ because the radish has been salted with fine salt before, so you don't need to put salt. Otherwise, it will be very salty

11. 

    Step11:Stir evenly and then take a large pot. I used the 8-inch mold to make the cake. Pour in all the ingredients. Compact with a shovel ~

12. 

    Step12:Steam for about 1 hour (the chopsticks are cooked when they are inserted into the food and taken out without being pasted on the chopsticks) ~ ~ take out and cool down ~

13. 

    Step13:Put it on the cold and take out the food. Slice it ~

14. 

    Step14:Pan fried with a little oil. It's OK to fry two golden yellow sides. ~ ~ it's fragrant when it's hot. ~ ~ it's fragrant with scallops, mushrooms and bacon. It's fragrant and elegant

15. 

    Step15:It's just as tasty when it's cold. It's full of ingredients