What kind of food is the Buddha jumping wall? Why is it called Buddha jumping over the wall?

The Buddha jumps over the wall and is a Fujian dish, but it is actually a Fujian dish. In the Qing dynasty, the chief official of Fujian province courted the palace and asked his daughter-in-law to do it. After that, the famous chef Zheng Chunfa learned well and improved into this. But at that time, it was called Fushouquan, and the literati wrote poems only after eating it. "The altar is full of meat and incense, and the Buddha heard that he abandoned Zen and crossed the wall." Later, it was renamed Buddha jumping wall. The ingredients of this dish are very important. Not only are there many kinds, but most of the raw materials are expensive.

Eighteen raw materials and twelve auxiliary materials are combined with each other. The main ingredients are: sea cucumber, oyster, dried abalone, fish lips, scallops, fish glue, sole, pork belly, sheep elbow, toe, beef tendon, chicken breast, duck breast, pigeon eggs, Pleurotus ostreatus, bamboo shoots, etc. Put it in a shochu jar, add bone soup and shochu, and simmer slowly. Pure Buddha jumps over the wall not only with this 18 kind of raw materials, but also with exquisite workmanship, all of which are better.

For example, oysters should use "abalone with nine heads" and sea cucumbers should use Liaoshen. Fish lips are made of soft beef jerky on the tail lips of great white sharks, rays, sturgeons and Robinia pseudoacacia. Bone soup must be cooked with pig leg bone, ox leg meat, scallop, hen and old duck for 8 hours. Buddha jumps over the wall, which is the practice of ordinary fans: first spread ginger slices on the bottom of the can. Then smooth the bamboo shoots. Flatten the Pleurotus ostreatus in turn. Add the cooked chicken and shrimp. Add scallops, then add eggs. And put it in your stomach.

Smooth and scrape the dried abalone. Put a small abalone on it. Spoon half the carved wine into the jar. A large spoon is easy to get angry and attract soup. Pour the other half of the carved wine and bring it to a boil. Season with a little salt and sprinkle with a little white pepper. Scoop the soup into the jar, cover the jar with plastic wrap, and carefully seal the jar. Put the sealed pottery jar in the cage. Cover and steam over medium heat for two hours. Take it off after steaming, and cut the fresh-keeping bag with scissors. Put a saucer under the clay pot and serve.