Premium Turnip Pudding

Stir-fry Chinese mushrooms, dried shrimps, Chinese preserved sausages, preserved meat and dried scallop in 1 tbsp oil until fragrant. Sizzle wine and stir in seasoning mix. Keep for later use. Mix the rice flour with water. Cook the turnip shreds for 15 minutes under low heat. Toss in the mixed ingredients as om step 1. Stir in the rice flour batter into the turnip and mix well, keep stirring and simmer until thicken. Put mixture onto oiled tin [20 cm] and steam over high heat for 1 hour. Sprinkle with sesame and chopped Chinese parsley. Let cool and chill in refrigerator. Cut into 1 cm slices and pan-fry in oil until golden yellow or steam until heated through to serve.