1. Prepare the materials
2. Peel and shred the radish, add salt and pickle evenly for 20 minutes (do not cut too finely, otherwise the radish will not taste)
3. Mix 180 grams of sticky rice flour and 20 grams of cornstarch, add water to make a paste (the ratio of water to flour is about 1; 1)
4. The pickled radish shreds squeeze out the water.
5. Dice sausages, bacon, shiitake mushrooms, and onions, and mince ginger.
6. Pour less oil in the pot and heat it up, add the diced onion and ginger to fry to get the flavor.
7. Then add the sausage, bacon, and mushrooms to fry them to create a fragrant flavor
8. Add sugar, a little salt and pepper to taste.
9. Add the shredded radish and stir-fry until half cooked.
10. Mix the rice milk again and mix well, pour it into the pot, and stir while pouring.
11. Until it is evenly mixed.
12. Pour it into a container and press it flat. (Greasy the container or spread a piece of greased paper to facilitate demoulding).
13. Put it in the steamer, in order to prevent the steam from dripping on the cake, cover the container with a plate, and steam for about 45 minutes on medium heat until it is cooked through.
14. After cooling down completely, cut into pieces.
15. Put oil in the pan and fry until golden on both sides.
