Mix sticky rice flour and starch with 300 ml of water and stir until there are no particles. Dice bacon and sausage, and cut radish into small strips (this is easy to cook and tastes good, so it is not recommended to grind it into velvet). Put a little oil in a hot pan and stir-fry bacon and sausage on low heat for later use. Heat the pot again, stir-fry the radish strips for three or four minutes, and add some water (maybe the radish hasn't been eaten yet, but it's seven or eight minutes full, because the radish will come out of water, and it will be thin if you add water).

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Add spare sausage bacon, shrimp skin and XO sauce, add a little salt and sugar to taste, and bring to a boil over medium heat.

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Turn to minimum heat after boiling? Pour the stirred slurry (it must be stirred evenly before pouring to prevent precipitation), turn it into semi-solid while pouring, turn off the fire, pour it into the steamed cake tray container and smooth it.

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Turn the fire from water to low heat for 45 minutes and insert it with chopsticks. If there are no chopsticks, you can turn off the fire.

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Don't cut it at once at this time, it will come apart. Be sure to let it cool before cutting. It is best to put it in the refrigerator and take it out after a few hours, so that it will not stick and spread easily. Both steamed and fried are delicious.

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skill

If the slurry ratio is thin or thick, steam it a few times for inspiration. I bought this powder in the market, and different brands will be a little different.