Step：

1. Peel and cut Chinese radish into thick strips, rinse thoroughly for later use;
2. Soak mushrooms in water, dice;
3. Boil Chinese sausage and Chinese preserved meat in boiling water for about 3 minutes, dice;
4. Preheat cooking wok, put in 1 tablespoon of cooking oil, stir-fry mushrooms, Chinese sausage and Chinese preserved meat for about 2 minutes, ladle for later use;
5. Boil Chinese radish in 125ml of water for about 5 minutes, ladle, dry, and let it cool for later use;
6. Blend 380ml of cold water with the rice flour and corn starch thoroughly;
7. Beat other ingredients and seasoning into mixture above;
8. Pour mix into large bowl, steam in boiling water for about an hour and serve.