What is Buddha jumping over the wall?

Recipe name: Buddha Jumps over the Wall Fó tiào qiáng (English name: Buddha Jumps over the Wall) Cuisine: Fujian Cuisine Recipe Function: Replenishing deficiency and nourishing the body, regulating malnutrition [Edit this section] Materials There are 18 kinds of raw materials for Buddha Jumping over the Wall: sea cucumber

, abalone, shark's fin, scallops, fish lips, fish maw, razor clams, ham, pork belly, sheep elbows, hoof tips, tendons, chicken breasts, duck breasts, chicken gizzards, duck gizzards, mushrooms, winter bamboo shoots, etc.

The cooking process is very complicated: 18 kinds of raw materials are first fried, stir-fried, boiled and deep-fried to make various dishes with their own characteristics, and then they are stacked layer by layer in a large Shaoxing wine jar.

Pour in an appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and vegetables, then seal the mouth of the jar with lotus leaves and cover it tightly, and put it on the fire to heat.

The use of fire is also very particular. You need to use white charcoal that is solid and does not emit smoke. It is first brought to a boil on a strong fire, and then slowly simmered on a slow fire for five or six hours, and then it is done.

Ingredients: 500 grams of shark fin, 6 duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 fattened hen, 200 grams of mushrooms, 250 grams of pork trotters, and pig fat

95 grams of meat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onions, 150 grams of clean ham tendon, 10 grams of cinnamon, 125 grams of cooked scallops, 2500 grams of Shaoxing wine, and clean winter bamboo shoots

500 grams, 10 grams of MSG, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream tripe, 75 grams of fine soy sauce, 1000 grams of golden abalone, 1000 grams of pork bone soup, 1000 grams of pig trotter tip, 1000 grams of cooked lard

Gram, net duck 1.

[Edit this paragraph] Production process 1. Remove the sand from the water-coated shark fins, place them neatly on a bamboo grate, put them into a boiling water pot, add 30 grams of green onions, 15 grams of ginger slices, and 100 grams of Shaoxing wine and cook for 10 minutes.

Remove the fishy smell, remove the green onion and ginger, do not use the juice, take out the grate and put it into a bowl, place pork fat on the shark fin, add 50 grams of Shaoxing wine, put it in a basket and steam it for 2 hours, take it out and remove the fat.

Drain off the fat meat and remove the steaming juice.

2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the fish, and remove the green onions and ginger.

3. Put the golden abalone into the cage, steam it over high heat to remove the rotten pieces, take them out, wash them and cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone soup and 15 grams of Shaoxing wine, and put it in

Steam over high heat for 30 minutes, take out and decant off the steaming juice.

Boil the pigeon eggs and remove the shells.

4. Chop off the head, neck and feet of chicken and duck respectively.

Remove the shell from the tips of the pig's trotters, pluck the hair and wash them thoroughly.

Scrape and wash the sheep knuckles.

Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out.

Turn the pork belly inside out and wash it, boil it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring it to a boil, add 85 grams of Shaoxing wine and boil it for a while, remove it, and leave it out.

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5. Wash the sea cucumbers and cut each into two pieces.

Wash the boiled pork trotters and cut into 2-inch long sections.

Add 150 grams of water to the clean ham tendon, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick.

Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently.

Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them.

Then, put the fish belly into the pot and fry until it can be broken with your hands. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onions and 45 grams of ginger slices until fragrant. Add chicken, duck, lamb knuckles, pig trotter tips, and duck.

Stir-fry the gizzard and pork belly pieces for a few times, add 75g of soy sauce, 10g of MSG, 75g of rock sugar, 2150g of Shaoxing wine, 500g of bone broth, and cinnamon. Cover and cook for 20 minutes. Remove the green onions, ginger, and cinnamon.

Remove all the ingredients from the pot and put them into a basin. Set aside the soup.

7. Wash a Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken, duck, sheep, elbows, and pig's trotters

Add the tips, duck gizzards, pork belly pieces, flower mushrooms, and winter bamboo shoots, then wrap the shark fins, ham slices, scallops, and abalone slices in gauze into a rectangle, place them on the chicken, duck and other ingredients, then pour in the boiled chicken and duck

When the soup is ready, cover it with a lotus leaf and place it upside down in a small bowl.

After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again.

Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top.

At the same time, add a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.

[Edit this paragraph] Process Tip: This product involves a frying process, so you need to prepare about 300 grams of vegetable oil.

[Edit this paragraph] Recipe Nutrition Shark's Fin (Dry): Shark's fin is rich in gum, refreshing and soft. It is a high-protein, low-sugar and low-fat high-end food.