Cook the Chinese sausage and bacon for 5 to 10 minutes, then cut into small pieces. Soak the dried scallops, shrimps and shiitake mushrooms until soften.

Cut 1/3 of the amount of daikon (turnip) into thin strips and grate the rest of it. (Must keep the water from the daikon) 

Add all the daikon (strips and grated) in a wok, cook for 8 minutes until the daikon soften and juice come out. Add salt, sugar and white pepper, mix well. Then add 2 tablespoons of oil, mix well. 

Drain the daikon, keep the juice in bowl and let it cool. (it is about 300ml of juice, if not enough, add some water) 

Once the juice is cool down, add in rice flour and corn starch, mix together. 

Add the mixture into the daikon, mix well. Then add Chinese sausage, bacon, dried shrimps, dried scallops, mix well.

Brush some oil in a tray, then pour all the mixture in the tray. Steam on high tea for about 45 minute