-
1
Peel the radish. -
2
Slice first and then shred. -
3
Cut the three layers of meat into cubes. -
4
Mushrooms, dried shrimps, sausages, diced. -
5
First add three layers of diced meat and stir-fry until oil is released, then add shrimp, sausage and diced mushrooms to the pot. -
6
Add 3 tablespoons of shredded scallops, add some chicken essence to enhance the freshness, stir-fry until fragrant and set aside. -
7
Put the shredded radish into the pot and stir-fry, add white pepper, sugar, salt, chicken essence and a little water and stir-fry until the shredded radish becomes soft. -
8
Mix 100 grams of rice flour, 40 grams of rice flour, and 140 grams of water into a batter and set aside. -
9
Pour shredded radish into the prepared batter. -
10
Add 2/3 cured meat and stir until like this. -
11
Find a container and brush it with peanut oil. -
12
Put the mixed batter into the container and shake it several times to release the air. -
13
Spread the remaining preserved meat on top. -
14
Seal it with plastic wrap and poke some holes with a toothpick. -
15
Steam for 50 minutes. -
16
Heat the pan and fry in cold oil until both sides are golden brown.