1. Mix the glutinous rice noodles and clarified flour, wash the white radish, peel and rub into thin filaments, soak the mushrooms and cut into small dices, cut the onions into small dices, cut the sausage into small dices, and soak dried river prawns in soft and dry water for use;
2.
Put oil in the pan, fry the diced onion until golden brown, and fry the sausage until the oil comes out;
3. Pour in the diced mushrooms and dried shrimps, stir-fry them until fragrant, set aside, pour the shredded white radish into the pot (the radish juice from the rubbing process is also poured in);
4. Add oyster sauce, chicken powder and white pepper powder to the shredded radish, stir-fry evenly, add the sausage and shiitake mushrooms that have been fried in advance, stir-fry evenly, turn off the heat, and add the flour
5. After mixing well, put it into a glass fresh-keeping box (with light oil in the fresh-keeping box), and steam it in a steamer for 50 minutes until it is fully cooked;
6. Let the steamed radish cake cool and take it out, cut into thick slices, put oil in a flat-bottomed non-stick pan, and fry until golden on both sides.
