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Course: Dessert
Featuring: Fish Meat


- 2.1 kg turnip cut in batonets
- 100g dried shrimps
- 200g Cantonese dried pork
- 200g Chinese preserved sausages
- 200g diced black mushrooms
- 1.2L boiling water
- 8 teaspoons sesame oil
- 6 teaspoons table sugar
- 2 teaspoons table salt
- 1 teaspoon white pepper
- 600g rice flour
- 150g water chestnut flour
- 1l water


1.Blend the rice flour and water chestnut flour into water to make a batter, stir in the seasoning, set aside.

2.Dice the Cantonese dried pork, Chinese preserved sausages, black mushrooms and dried shrimps. Stir-fry them until the aroma comes out.
3.Batonnet the turnips. Blanch them and drain with a sift.
4.Cook the turnips in boiling water.
5.Mix all the ingredients into the batter, stir until they become a thick paste.
6.Put the paste into a tray steam for 45 minutes.



Grape: Sangiovese 85%, Malvasia Nera 10%, Alicante 5% Ageing: 10 months in big oak barrel, 6 months ...

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