1. Peel the radishes and cut them into thick slices with a height of 3 cm.
2. Use tall plum blossom die to cut into patterns.
3. Then use a small mold to cut into a hollow center.
4. Add chopped shiitake mushrooms, 1 tablespoon of cooking wine, light soy sauce, appropriate amount of salt, pepper and 1 tablespoon of starch to the pork filling, mix and mix well.
5. Stuff the meat into the hollow center of the radish.
6. Fill the pot with water and bring to a boil, put the radishes in, and steam over high heat for 15-20 minutes to get out of the pot.
7. Finished product.
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