1. Prepare ingredients: radish, sticky rice noodles, dried shrimp skin, minced bacon
2. Radish peeled and grated
3. Put a little salt and stir well, marinate for about 10 minutes, squeeze the water to dry after marinating
4. Put a little oil in the pot and heat it up. Add bacon minced pork and shrimp skin and saute
5. Add shredded radish, add Knorr Soup Bao (pork bone soup flavor) and water, stir fry until the soup has melted
6. Add 150g of sticky rice noodles to 300g of water, stir well and form a slurry
7. Pour the rice milk into the shredded radish
8. Stir evenly while heating on a small fire until it becomes viscous
9. Pour into a greased container to compact and smooth the surface
10. Steam in water for about 30 minutes
11. Let cool and slice
12. Put the carrot cake in the oil pan
13. Fry until golden on both sides
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