What's the sneaky way?

Buddha jumping wall is a dish name. According to legend, this dish originated in the light years of the Qing Dynasty and has a history of 200 years. This dish consists of 18 main ingredients and 12 auxiliary ingredients. Its raw materials are chicken, duck, mutton, pork belly, toe, tendon, ham and chicken and duck gizzards; There are fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; There are also pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw and auxiliary materials are processed and modulated separately, and then put into the jar in layers. Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. After simmering in the altar, the lotus leaves opened slightly and the wine was overflowing. This soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless.

There are different opinions about the origin of this dish. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars. These beggars beg for food with broken crocks on their backs every day and collect all kinds of leftovers in restaurants. It is said that one day, when a restaurant owner went out, he accidentally smelled a strange smell coming from the street and found that the wine left in the broken crock would have a different smell when poured with all kinds of leftovers. Inspired by this, the boss went back to the store and mixed all kinds of raw materials in an urn with wine to create a Buddha jumping wall.

Second, there is a custom in Fujian called "trial cooking". According to this rule, the newly-married daughter-in-law comes to the door on the first day, comes to the door the next day, and cooks in front of everyone at her husband's house on the third day. This is a test of the new wife's housekeeping skills, which is related to her future position in the eyes of her in-laws. According to legend, there is a spoiled woman who can't cook. Before I got married, I was worried about the upcoming kitchen trial. For her daughter's exam, the mother tried her best to find out all the treasures at home, prepared them one by one, put them in small bags with lotus leaves, and repeatedly told her daughter how to make all kinds of raw materials. Who knows that the bride completely forgot all kinds of cooking methods in her panic the day before the kitchen trial. She didn't go to the kitchen until the evening. She unpacked all kinds of raw materials wrapped by her mother and piled up a table. When there was nothing she could do, she heard her in-laws coming into the kitchen. The new wife was afraid that her in-laws would be picky. When she saw a jar on the table, she quickly put all the raw materials into the jar, wrapped the jar with lotus leaves wrapped with raw materials, and put the jar on the quenching furnace. Thinking about tomorrow's kitchen trial, the new daughter-in-law sneaked back to her family for fear that she could not cope. The next day, all the guests arrived, but the new wife disappeared. When my in-laws entered the kitchen, they found a jar on the stove, which was still hot. When the lid was lifted, the fragrance was overflowing, and the guests cheered in unison when they smelled the fragrance, turning it into a Buddha jumping over the wall.

These two stories are folk tales, so I heard them wrong.

On the other hand, it comes from notes, which may be more reliable than others. According to the notes, this dish was created in the year of Guangxu Bingzi. At that time, an official of Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, then the political minister. The official's wife is a master cook. She cooked chicken, duck and pork in Shaoxing jar, and the aroma lingered after serving. Zhou Lian was famous for his poetry and good wine in Rongcheng at that time. After tasting it, she was full of praise and ordered her chef Zheng Chunfa to copy it. Zheng Chunfa studied art at the age of thirteen and went to kitchens in Beijing, Hangzhou, Jiangsu and Guangdong. He is also a good cook. Zheng Chunfa asked the family members of the officials to come back and transform the raw materials, using more seafood and less meat, and named this dish "burning eight treasures of sandalwood". In the year of Emperor Guangxu's Ding Chou, Zheng Chunfa raised funds to invest in Sanyouzhai Restaurant, which was later wholly owned and renamed Juchunyuan. Juchunyuan mainly hosted the official banquet in Fuzhou at that time. These four roads are: Chief Secretary, Inspection Department, Commissary Road and Salt Road. "Burning eight treasures in one altar" is the first dish of Juchun Garden. Zheng Chunfa is in Juchunyuan, constantly improving the ingredients of this dish. Finally, according to some diners, this dish is too thick and greasy. Zheng Chun sent this dish with walnut paste, sweet and sour shredded radish, preserved abalone with wheat flowers, drunk spiral slices, fish soup with shellfish sauce, fragrant drunk fat chicken, ham mixed with cabbage, fried bean sprouts and mushrooms, and two dishes of snacks, rock sugar butterflies and seasonal fresh fruits.

According to Ju Chunyuan, the name of this jumping Buddha has been changed three times. At first, it was called "burning eight treasures in the altar", later it was called "Fushouquan", and later it was called "Buddha jumping over the wall".

From "burning eight treasures in the altar" to "living forever", Zheng Chunfa meets the needs of officialdom. The name "Fushouquan" is more suitable for officialdom. As for the transition from "longevity" to "Buddha jumping over the wall", there are also two views.

On the one hand, this dish is often praised by literati after it has become a good product in Juchun Garden. After the evaluation, these literati were amazed, and it was inevitable to entertain with poetry. One day, a group of literati took turns to write poems after a banquet. One of them wrote a poem: "The altar is full of meat, and the Buddha hears it and abandons Zen and jumps over the wall." It means that the smell of this dish is so tempting that even the Buddha will start the mortal heart. On the other hand, after the altar was opened, the food was fragrant, and there happened to be a temple in the partition wall. The aroma made the monks in the partition wall salivate, so they climbed over the wall and asked to be seated. Of course, the latter is much more clumsy than the latter.

Fuzhou accent, "Fu Shou Quan" and "Buddha jumps over the wall" actually sound very similar.

Buddha jumping wall is a good winter product. It is said that it has the effects of improving eyesight and beauty, promoting blood circulation and regulating qi, nourishing yin and strengthening yang.

In fact, this dish is a hodgepodge that combines food and delicacies in one altar. "Clear Barn Notes" records that "the food of Fujian and Guangdong people is mainly seafood, and rice must be accompanied by soup." "Cooked food is on a par with the market, and people buy every meal, which is the same everywhere. Chew at will, but snacks, grains and fruit ears. The difference in Fujian is that chicken, duck and seafood are cooked and displayed, and seasonings such as sauce and vinegar are prepared. There are small stools for people to sit on and sell along the street. " This shoulder bag is also a hodgepodge, and it is also made of wine, but the raw materials are not so particular, and it is not sealed in the exquisite Shaoxing jar, so that the aroma is constantly lost.

Buddha jumps over the wall. "

Raw materials:

500g of shark's fin, 250g of fish's lips, 250g of sea cucumber, 250g of pig's trotters tendon, 50g of fish belly 1 00g, and hen1(

Weight: about 1250g), 6 abalones, pig's trotters and sheep's elbows 1000g, pork tripe 1 each (weight: about 500g), and clean fat ducks 1 each.

(weight about 1250g), clean ham tendon 150g, pigeon eggs 12, clean winter bamboo shoots 500g, flower mushrooms 200g, and dried in water.

Shell 100g, white radish 1500g, superior soy sauce 135g, crystal sugar 75g, onion 125g, ginger 75g, star anise 1 and cinnamon.

A little skin, 600g of Shaoxing wine, 750g of monosodium glutamate15g of soup, 0/50g of chicken soup150g of cooked lard and pig fat, which are fresh.

Two lotus leaves.

Exercise:

1. Wash shark fin, remove sand, put it in bamboo, put it in a boiling water pot, add 30g of onion, 5g of ginger150g of wine, and cook.

10 minutes to remove fishy smell, pick out onion ginger and decanting juice, take out shark's fin and shredded bamboo, put them in a soup bowl, put pork fat on them, and add in.

100 g wine, steam for 2 hours, take out, pick out the fat, and drain the juice. Fish lips are cut into pieces 7 cm long and 4.5 cm wide.

Put it in a boiling water pot, add 30g of onion, Shaoxing wine 150g, ginger slices 15g, boil for 10 minute to remove fishy smell, and pick out ginger and onion.

Cut off the juice.

2. Put the abalone in a steamer, steam it over high fire, take it out and wash it, cut each piece into two pieces, put it on a cross knife and put it in a small bowl.

Add soup 250g and wine 15g, steam for 30min, take out, and decant the juice. Wash pigeon eggs and put it in a bowl, and add water 100g.

. Steam in a cage for 30 minutes, soak in clear water for 20 minutes, remove and peel the eggshell, and dye with a little soy sauce.

3, chicken, duck to head, neck, feet and internal organs (duck gizzard), pig's trotters to hoof shell, plucking, washing. Scrape and wash sheep's elbows

Clean, cut the above four materials into 12 pieces. Cut the gizzard of duck gizzard, wash it, and put it into boiling water pot with chicken, duck, pig's feet and sheep's elbows.

Soak in the middle, remove the blood, wash and drain with clear water. Wash pork belly, blanch with boiling water twice, remove fishy smell, and cut into 12 pieces.

Put it into 250g boiling soup, add 12g Shaoxing wine, and scoop it up at once. Don't need soup.

4. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut into 7 cm long segments. Mushrooms with flowers (produced in late winter and early spring)

Mushrooms, with patterns on their faces), boiled with water and washed clean. Put the ham in a bowl, add 150g water, put it in a cage, and steam over high fire for 3 minutes.

Take out in 0 minutes, decant the juice, and cut the skin into pieces with a thickness of 1 cm. Blanch the winter bamboo shoots in a boiling water pot and pick them up. Cut each bamboo shoot into 4 pieces.

Pieces, gently pat flat with a knife, peeled white radish, trimmed into balls with a diameter of about 2.8 cm, each weighing 50 grams. Chao Guo Wangshang

Boil the cooked lard to 70% heat, fry the colored pigeon eggs for two minutes, and then take out the bamboo shoots and radish balls.

Stir-fry for two minutes, remove the oil, put the pot on the tempering stove, put it in pigeon eggs, and pour in 250g of soup, 5g of monosodium glutamate and 50g of soy sauce.

Simmer and pick up the bowl.

5. On the wok fire, burn the cooked lard to 80% heat, fry the fish belly in the wok until it can be broken, remove it and remove the oil. Jiang fish du

Soak in clear water, take out and cut into pieces 4.5 cm long and 0.8 cm wide. Put the wok on a high fire and add the medium-rare lard.

G, heating to 70%, adding 35g of onion and 45g of ginger slices, frying until fragrant, and adding chicken, duck, sheep elbow, pig's trotters and chicken gizzards.

Stir-fry pork tripe, add 75g light soy sauce, 10g monosodium glutamate, 150g rock sugar, 150g Shaoxing wine, chicken soup, star anise and cinnamon, and stir well.

Cover the pot and cook for 20 minutes. Remove the onion and ginger, put them in a small pot and use the soup for later use.

6. Take a medium-sized Shao jar, wash it, pour 500 grams of clean water, put it on a charcoal stove, and simmer until the water in the jar is exhausted.

After heating, pour out the hot water in the tank and put a small bamboo grate on the bottom. First, cook chicken, duck, sheep's elbow, pig's trotters, pig's belly and chicken.

Put the meat in, then wrap the shark's fin, ham, scallop and abalone into a rectangle with clean gauze and put them on the meat pieces such as chickens and ducks.

, gauze wrapped in mushroom, winter bamboo shoots, white radish balls, and finally poured into the soup, covered with lotus leaves and placed on the jar mouth to seal, and then covered with a lid.

In a small bowl, put the jar full of raw materials on the charcoal stove and simmer for 2 hours, then open the lid and put the sea cucumber, tendon,

Put the fish lips and belly into the jar, seal the jar mouth, and take it out with slow fire 1 hour. When serving, pour the concentrated solution from the jar into the dish basin and then put it into the bowl.

Blow up pigeon eggs and put it on it. When eating, you can stir-fry bean sprouts and mushrooms, spicy mustard and cooked ham slices with water chestnuts.

Every dish, as well as silver rolls and sesame cakes (this is the traditional way to eat in Fuzhou. It is advisable to make a large-scale "jumping Buddha wall" with more materials.

For small and medium sizes, the materials used can be reduced accordingly).

Features: the food is diverse, soft and tender, with rich meat flavor, delicious soup, delicious taste, endless aftertaste and rich nutrition.

Has the effects of improving eyesight, caring skin, promoting blood circulation, relaxing muscles and tendons, nourishing yin, strengthening body constitution and stimulating appetite.