How to make thick soup of Buddha jumping wall

Buddha jumps over the wall to make soup:

Preparation materials: 4 sea cucumbers, 6 abalones, 35g plain wings, 4 pigeon eggs, 4 scallops 12, 4 flower mushrooms, 8 pieces of donkey-hide gelatin, 200g cordyceps sinensis 10g, 200g carved wine, 50g abalone juice, 300ml scallop chicken soup, a little chicken breast, and ham slices 1.

1, dried abalone, dry sea cucumber, fish maw, beef tendon, soaked in clear water for 48 hours, and changed water three times. Cook in a tendon pot for 8 hours, and use a pressure cooker if you are in a hurry.

2, pigeon eggs cooked, scallops, shark's fin, Cordyceps, mushrooms slightly soft, prepared with soaked ingredients. The top soup is stewed with chicken, abalone, scallops and pig bones for 6 hours and soaked in casserole for one night, which is more intense.

3. prepare a stew, spread ham slices on the bottom, and then shark's fin.

4. Add glue, chicken and cordyceps.

5. Add sea cucumber, beef tendon, pigeon eggs, scallop, abalone and other ingredients.

6. Mix abalone juice, carved wine and scallop chicken soup, and add the stew.

7. Prepare the pot, wrap it with plastic wrap and seal it, and put a proper amount of water in the pot.

8. Cover and cook for two hours. 9. You can eat when the time is up.