C: rice flour 500 g
water 750 g
white pepper 0.5 tsp
D: dried scallops 63 g
rice wine 60 g
dried shrimp 50 g
dried shiitake 13 g
sugar 1 tbsp
salt 2 tsp
pork lard 2 tbsp
soy sauce 2 tbsp
Cheng Chi fried shallots 57 g
Method:
1. Soak the dried scallops in the rice wine until soft, pull apart by hand and drain.
2. Rinse the dried shrimp and drain.
3. Soak the shiitake until soft, drain and shred.
4. Heat the lard in a wok and fry the shredded shiitake until fragrant.
5. Add the shredded scallop and fry.
6. Add the dried shrimp and fry.
7. Add the soy sauce, for seasoning and for aroma.
8. Lift out all the fried ingredients and set aside.
11. Rinse the white radish and shred it.
12. Put the group B water in a pan and bring to the boil over a high heat.
13. Add all the shredded radish from group A and keep it boiling hard.
14. Season with the sugar and salt.
15. Cover and boil hard for 2–3 minutes.
16. Take off the lid, turn off the heat, pour in the group C batter steadily and stir quickly.
17. The rice batter should gelatinise and turn white. (If it is still only translucent, put the heat back on and stir until it turns white.)
18. Add the fried group D ingredients.
19. Add the fried shallots.
20. Mix everything thoroughly into the cooked batter.
21. Pour into the tins and level the surface.
22. Put into the steamer. (Have the water boiling beforehand.)
23. Steam over a high heat for about 70 minutes. (Keep plenty of water in the steamer so it does not boil dry.)
