1. Shred the white radish and set aside.
2. Chop baby cabbage and set aside.
3. Slice the sausage and mushrooms for later use.
4. Slice pork liver and lean meat for later use.
5. The fish slip is drizzled with a little oil, so that the surface of the whole fish slip is covered with oil, so that it will not stick to the pan when it is fried.
6. Pour 200 grams of glutinous rice flour into a bowl and stir in an appropriate amount of hot water. Reminders: 1. Beginners can add a little water first, if they feel that there is not enough water, add a little more. If you add too much water at one time, the dough will not be easy to form. 2. I made a small portion for 2-3 people. You can decide the amount of glutinous rice flour according to your personal food intake.
7. Stir the glutinous rice flour with hot water until all the water is incorporated into the glutinous rice flour, and then you can start rubbing until the surface of the dough is smooth.
8. Divide the kneaded dough into small pieces and knead into small dumplings for later use.
9. Add oil in a hot pan, add the fish and fry until golden on both sides, then serve on a plate, let cool and slice for later use.
10. Don't pour the remaining oil from the fried fish. Continue to pour in the pork liver and lean meat and stir-fry until cooked. Pour in 1 spoon of cooking wine to taste, then serve on a plate for later use.
11. Heat oil in a pan, pour in sausages, mushrooms, and dried shrimps until fragrant.
12. Pour in the boiled pork liver, lean meat and white radish, stir fry for 1 minute, pour in appropriate amount of soy sauce and chicken essence to taste.
13. Add appropriate amount of water, cover the surface of all ingredients, and cook until the white radish is cooked through.
14. Pour baby cabbage and fish slides and cook until the water boils.
15. Pour the glutinous rice balls and cook until the glutinous rice balls float.
16. Pour in an appropriate amount of salt to taste, and finally pour in coriander and green onion, and stir well.
