The practice of Fujian cuisine over the wall

Buddha jumping wall has high nutritional value, which can promote development, delay aging and enhance immunity. Let's take a look at the way Fujian cuisine jumps over the wall!

Materials:

1 Chinese cabbage, 6 scallops, 6 mushrooms, 6 pork knuckle tendons, appropriate amount of lotus seeds, appropriate amount of shark fin, 3 abalone, 12 quail eggs, appropriate amount of ribs, appropriate amount of chicken soup and appropriate amount of taro.

working methods

1. Marinate the ribs with salt, eggs and flour for later use, take them out of the oil pan, add taro and quail eggs after oil heating, fry them on slow fire until the surface is golden, then take them out, and then fry them and cool them for later use.

2. Wash scallops, abalone and shark fins, put them in a pot, cover them with water, cook for 20 minutes, and then put them in a stew pot for 24 hours.

3. Wash the cabbage and soak it in baking soda for 5 minutes, then wash it for 3 times and put it in boiling water to soften it for later use.

4. Chinese cabbage, ribs, taro, quail eggs, abalone, scallops, shark's fin, mushrooms, pork knuckle tendons, lotus seeds and all other ingredients. It is discharged, then poured into chicken soup, and boiled in the furnace for 20 minutes until it is put into the braised pot for 24 hours.

5. Cook it and put it in a small casserole.