The traditional practice of Buddha jumps over the wall?

One, the traditional practice of the required ingredients

There are dozens of ingredients of the Buddha jumps over the wall dishes: sea cucumber, abalone, shark's fin, dried scallop, fish lips, turtle skirt, deer tendon, pigeon eggs, duck treasure, fish maw, maw, scallops, scallop column, pigeon, spare ribs, razor clams, Jinhua ham, pork belly, sheep's elbow, hoof tip, hoof tendons, domesticated hen hen hen breasts, domesticated yellow-billed duck duck duck breasts, gizzard, duck gizzard, mushrooms, asparagus, and so on. Specifically as follows:

Main Ingredients

500 grams of shark's fins in water, 6 net duck gizzards, 250 grams of gizzard, 12 pigeon eggs, 1 net fat hen, 200 grams of mushrooms in water, 250 grams of pig's hoof tendon in water, 95 grams of pork fat, 1 large pork belly, 500 grams of sheep's elbow, 150 grams of net ham tendon meat

Seasonings

75 grams of sliced ginger 95 grams of green onion, cinnamon 10 grams, 125 grams of cooking scallops, 2500 grams of wine, 500 grams of net asparagus, 10 grams of monosodium glutamate, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream maw, 75 grams of soy sauce, 1000 grams of money abalone, 1000 grams of pig bone broth, 1000 grams of pig's trotters, 1000 grams of cooked lard, a net duck.

Home made ingredients

Main Ingredients

Shark's fin (30 grams), small abalone (15 grams), dried scallop (10 grams), water-raised pomfret (15 grams), prawn meat (20 grams), quail eggs (20 grams).

Seasoning

Sliced fresh asparagus (10g), mushroom (15g), cooked chicken (20g), two slices of ginger (5g), Shaoxing Huadiao wine (50ml), stock (150ml), salt (1g), white pepper (a little).

Method of production

First of all, 18 kinds of raw materials, respectively, using frying, stir-frying, cooking, deep-frying a variety of methods, shelling into a variety of flavors with frying, stir-frying, cooking, deep-frying characteristics, and then layer by layer in a large Shaoxing wine altar, injected with the appropriate amount of

Shangtang and Shaoxing wine, so that the soup, wine, vegetables fully integrated, and then the mouth of the altar with a lotus leaf to seal up the cover tightly, placed on the fire! Heating. The fire is also very delicate, you need to choose the wood is solid and heavy and does not smoke white charcoal, first in the martial arts fire on the boil,

After slowly simmering on the fire for five or six hours, this is the completion of the work.

Two, the traditional production method

1. will be the shuihaifa shark fin sand, pick the whole row in the bamboo grates (sound bi a bamboo steaming tool, or round or square), put into the pot of boiling water with 30 grams of green onion, 15 grams of ginger, Shaoxing wine 100 grams of cooking for 10 minutes, the fishy out, pick off the green onion, ginger, the juice is not used, will be taken out of the grates put into a bowl, shark fins on the pig fat pork, plus Shaoxing wine 50 grams, on the cage drawer with a high flame, and the fish is not a good choice, but the fish is not a good idea. grams, on the cage drawer with high-fire steaming 2 hours out, pick off the fat meat, decant (sound bi filtering meaning) to steam juice.

Buddha jumps over the wall

2. Fish lips cut into long 2 cm, 4.5 cm wide block, put into a pot of boiling water, add 30 grams of green onion, 100 grams of wine, ginger 15 grams of cooking for 10 minutes to deodorize the fish, picking off green onions, ginger.

3. money abalone into the cage drawer, steam with high fire to take rotten out, wash each slice into two pieces, graver on the cross, into a small pot, add 250 grams of bone broth, 15 grams of wine, put into the cage drawer steam for 30 minutes to take out, decanting the steam juice. Pigeon eggs cooked, shell.

4. Chicken and duck were chopped off the head, neck, feet. Pork hoof tip picking shells, pull out the hair, wash. Sheep elbow scraped clean. Above four materials are cut into 12 pieces, and net duck gizzard and blanch in boiling water pot, remove the blood. Pork belly inside and outside rinsed clean, blanch twice in boiling water, remove the cloudy taste, cut into 12 pieces, into the pot, add with 250 grams of soup boiling, add 85 grams of wine blanch and fish up, the broth is not used.

5. The hair of the ginseng washed, each cut into two slices. Hydrogenated pig's trotters washed, cut into 2-inch-long sections. Net ham tendon meat with 150 grams of water, on the cage drawer with high-fire steaming 30 minutes out, decant the steam juice, cut into pieces about 1 cm thick. Asparagus blanch in a pot of boiling water, each straight cut into four pieces, gently patted

Flat. Pan placed on a high

fire, cooked lard in a pot to seventy percent heat, pigeon eggs, asparagus blocks under the pot to fry for about 2 minutes. Subsequently, the fish high fish maw under the pot, fried to the hand can be broken, poured into the funnel to drain the oil, and then put into the water to soak out,

Cut into a long 4.5 centimeters, 2.5 centimeters wide block.

6. 50 grams of oil left in the pot, with a high fire until 70% hot, 35 grams of green onions, ginger 45 grams of pan fried flavor, put chicken, duck, sheep elbow, pig's trotters, duck gizzard, pork belly pieces fried a few times, add soy sauce 75 grams, MSG 10 grams, 75 grams of rock sugar, shaoxing wine 2150 grams of bone broth 500 grams of cinnamon, cover and cook for 20 minutes, picking up the green onions, ginger, cinnamon, start pot! Fish out the ingredients in the basin, soup for use.

7. Take a Shaoxing wine altar clean, add 500 grams of water, put on a micro-fire heat, pour clean altar water, the bottom of the altar to put a small bamboo grates, first of all, will be boiled chicken, duck, goat, elbow, pig's hoof tip, duck gizzard, tripe block and flower mushrooms, asparagus blocks into, and then the shark's fins, slices of ham, dried scallops, slices of abalone

wrapped with gauze in a rectangular form, placed in the chicken, duck, etc. on the material, and then poured into the boiled chicken, duck and other materials. Then pour in the broth from cooking the chicken and duck, cover the mouth of the altar with a lotus leaf, and press a small bowl upside down. After loading, the wine altar placed on a charcoal stove, simmering on a small fire for 2

hours after opening the lid, speed will be ginseng, hoof tendons, fish lips, fish high belly into the altar, immediately sealed the mouth of the altar, and simmering for an hour to take out, serving dishes, the mouth of the altar vegetables Hu poured in a large pot, gauze bag open, pigeon eggs on the top. At the same time,

Follow the Demoiselle radish a dish, ham with bean sprouts a dish, mushrooms fried bean sprouts a dish, a dish of oil spicy mustard, as well as silver wire rolls, sesame seed burrito accompaniment.