Buddha jumps over the wall often becomes the grand finale of a banquet, why is this dish so powerful?

Fujian's main famous dish is said to have originated in the Qing Dynasty and has a history of more than 200 years. The dish is said to have been originally made by a famous chef at a restaurant in Fuzhou City, and was served with such a strong aroma that it made the monks in the partition walls salivate after smelling it. Ignoring Buddhist rules and regulations, they followed the precedent of Jigong's living Buddha eating meat and climbed over the wall to demand to be seated. In addition, it is said that the restaurant where Lai originated from was criticized by many literati who took pleasure in poems. The poem says "altar began meat fragrance, Buddha heard abandoned Zen jumped over the wall", so the name Buddha jumped over the wall.

Buddha jumps over the wall is a kung fu dish with exquisite selection of ingredients, complex production process and long cooking time. There are many production versions, exquisite choice of ingredients and rich nutrition, which can promote development, delay aging and enhance immunity. It is an excellent tonic.

There are dozens of ingredients in traditional Buddha jumps over the wall dishes: sea cucumber, abalone, shark's fin, dried scallop, fish lips, turtle skirt, deer tendon, pigeon's egg, duck, fish maw, flower gum, Penny, pigeon, pork ribs, razor clams, ham, five-flower meat, lamb's elbow, hoof tip, hoof tendon, breast of domesticated old hens and domesticated yellow-billed ducks

There are dozens of ingredients in the simple version of Buddha jumps over the wall dishes, sea cucumber, abalone, hoof tip, dried scallop, turtle skirt , pigeon eggs, duck meat, fish maw, flower gum, bamboo, pigeon, pork ribs, razor clams, ham, pancetta, beef tendon, domesticated old hen breast, domesticated yellow-billed duck breast, gizzards, duck gizzards

Making method: Shark's fins, abalone, dried scallops and ham, kai yang, shiitake mushrooms, chicken, duck, salted meat, and other dozens of precious raw materials are processed separately to make, and then put into the ceramic urns made by temples, the ceramic urns are specially designed to use Chennian Shao Ming Ji and Wen Pen sprinkled out, then add Chennian Shao Ming wine and other spices, sealed and stewed on a gentle fire for 5-6 hours. The dishes are rich in aroma, flavor and nutrition. They have the effect of brightening eyes, nourishing blood, regulating qi, nourishing yin and appetizing, especially in winter.

In fact, the practice is quite complicated, but it is easier to practice at home, you can do it in the following order.

Lay the ginger on the bottom of the pot, lay the asparagus, lay the shiitake mushrooms in turn, then put in the boiled chicken, put in the shrimp, put in the scallops, put in the quail eggs, put in the broad tripe, lay the shark's fins, and smear the shark's fins with a strip of small abalone.

Scoop half a spoonful of Huadiao wine into the jar, use a spoon to stir and pour into the soup, pour the other half of the Huadiao wine to boil, season with a little salt, sprinkle a little pepper, scoop the soup into the jar, cover the jar with plastic wrap, seal carefully, put the sealed jar into a cage, cover and steam for two hours on medium heat, remove after steaming and cut the plastic wrap with scissors.

Then you can eat at the table. But to be honest, unless you are eating the most authentic, we also have this kind of Buddha jumping wall in our village's Shui Tai, which is really not good. To be tasty, the ingredients are more crucial.