Cooking Steps

1. 

   Step1:2 radishes (small ~ about 3cm in cross section diameter) peeled and slice

2. 

   Step2:Add water and cook until transparent and soft, then take out ~ squeeze out water for standby (do not squeeze too dry

3. 

   Step3:Dice 4 mushrooms for later us

4. 

   Step4:Two Cantonese sausages are also dice

5. 

   Step5:Put a little oil in the frying pan and stir fry the sausage until it is slightly transparen

6. 

   Step6:Add shredded radish and mushrooms and stir fry them. Add 23 teaspoons salt to taste and then leave the heat to stir fry. I weighed these dishes to 360g in total

7. 

   Step7:Add 180g glutinous rice flour, 54G Chengfen and 1 pinch of wuxiangfen to the fried dishe

8. 

   Step8:Stir to make the dishes and flour evenly distribute

9. 

   Step9:Pour in 405G boiling water and stir evenly (this is a traditional process called pulping ~ it should be to make starch gelatinize). Then pour in 135g cold water and stir evenly. Reserve

10. 

    Step10:Put lard in the container to prevent sticking ~ I used two glass boxes of about 25x15 for these quantitie

11. 

    Step11:Pour in the flour mixture. Put it into a steamer with boiling water and steam for 30 minutes

12. 

    Step12:Take it out and cool it after steaming (the container and dosage may be different or the time may be different ~ in short, it's ok if it's cooked well

13. 

    Step13:It can be taken out completely by gently fiddling along the inner wall of the container with a spoo

14. 

    Step14:You can eat several meals and cut them into thick pieces before eating (I've tried to fry thin slices ~ because the salt in the sausage is fried out ~ it's too salty to be thick

15. 

    Step15:Pour a little oil into a non stick pan and fry in the cut radish cake until golden on both side