Origin: "Fujian cuisine", one of the eight Chinese cuisines, the most famous dish is called "Buddha jumping over the wall".
"Buddha jumps over the wall" is not only "burning eight treasures in the altar", but also called "a lifetime blessing" It was founded in the early years of the Qing Dynasty and originated from Juchunyuan Restaurant in Fuzhou, Fujian Province.
At that time, when the masters created this dish, the boss named it "burning eight treasures in the altar" and later renamed it "Fushouquan" for Geely's sake. And "Buddha jumps over the wall" is a nickname given by scholars in the middle of drinking. I didn't expect to use it all the time!
Exercise:
1. Put the ginger slices at the bottom of the jar first.
2. Then spread winter bamboo shoots.
3. Sprinkle mushrooms in turn.
4. Add the cooked chicken.
5. Add shrimps at the same time.
6. Put the grain in.
7. Add quail eggs.
8. Then put it in your stomach.
9. Spread the shark fin and smooth it.
10, with a small abalone on it.
1 1. Spoon half the carved wine into the jar.
12, stir-fry the spoon on the fire and pour in the soup.
13, pour the other half of carved wine and bring to a boil.
14, season with a little salt.
15, sprinkle a little pepper.
16, scoop the soup into the jar.
17. Cover the jar.
18, wrap the jar with plastic wrap.
19, the jar should be sealed more strictly.
20. Put the sealed jar in the cage.
2 1. Cover the pot and steam for two hours on medium heat.
22. Take it out after steaming and cut the plastic wrap with scissors.
23. Put a saucer under the jar and you can eat it.