1. Soak dried tiger lily until soften and squeeze out excessive water.
2. Sliced salted pickled mustard head and soak until saltiness reduced.
3. Marinate ingredients B with seasoning briefly，adds in 3 tbsp water.
4. Peel fresh Huai Shan，cut into long strips and soak in salted water for a short while.
5. Steam all ingredients B for 8 minutes，add in Huai Shan and continue steam for another 5 minutes, done.