How to make Buddha jump off the wall?

Fotiaoqiang is a traditional Fujian dish, belonging to Fujian cuisine. It was originally named Luohan meat, and later renamed Buddha jumping wall. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Someone once sighed after tasting the Buddha jumping over the wall: "The altar is full of meat and fragrance floating around, and the Buddha has abandoned Zen and jumped over the wall."

Buddha jumping wall is rich in nutrition. It can promote development, beautify and delay aging. Regular consumption can enhance immunity and inhibit thrombosis. Most importantly, Buddha jumping over the wall can improve coronary heart disease, lower blood pressure, lower blood fat and cholesterol, and it is an excellent tonic for the elderly. While improving human immune function, it can inhibit the growth of cancer cells and prevent male prostate diseases.

How to make Buddha jump off the wall?

1, raw materials: 50 grams of shark fin, 60 grams of abalone, 60 grams of scallop, 200 grams of sea cucumber, 0/50 grams of oil tendon/kloc-,70 grams of mushrooms, 0/50 grams of lean pork/kloc-,250 grams of duck meat, 50 grams of cooked ham slices and chicken gizzards.

2. Ingredients: 20g of onion, 20g of ginger slices, 4g of cinnamon, 20g of rock sugar, Shaoxing wine 150g, proper amount of dry starch, 6g of superior soy sauce, 5g of monosodium glutamate, raw oil 150g, and 500g of pig bone soup.

Production steps

1. Put shark's fin, appropriate amount of ginger slices and onion, 10g Shaoxing wine in boiling water and cook for about10min to remove the fishy smell of shark's fin. Then put the shark's fin into a bowl, spread a layer of cut pig fat on the shark's fin, add 10g Shaoxing wine, and steam in a steamer for about 2 hours. It's time to take out the bowl, pick out the fat inside and steam out the juice.

2. Cut abalone into thin slices, chicken gizzard liver into four small pieces, and duck, chicken wings and lean meat into small pieces.

3. Cook pigeon eggs, peel off the epidermis, then sprinkle dry starch evenly and fry in boiling oil until golden brown.

4. Put the cut duck, lean meat and chicken wings into the pot, add about 20g of soy sauce, rock sugar, cinnamon, monosodium glutamate and Shaoxing wine, prepare the pork bone soup in advance, boil the things in the pork bone soup, and then take them out and put them in a small jar.

5. Boil the cut chicken gizzard liver, tendon and sea cucumber in a pot, then take them out and put them in a small jar.

6. Mushrooms, scallops, sliced abalone, sliced ham, shark's fin, fried pigeon eggs, lotus seed soup, etc. Also put it in a small pot and add ginger slices.

7. Make scallion oil, pour scallion oil into the jar, add Shaoxing wine, salt and monosodium glutamate, seal the jar mouth with lotus leaves, and simmer for 3 hours, then you can eat it.