1, pour a proper amount of water into the pot, and then put the pot on the fire to boil.

2. After the water is boiled, take out the instant Buddha jumping wall, then put it into the pot together with the method, and cook for 10 minutes to thaw.

3. After 10 minutes, open the method, then pour the instant Buddha jumping wall into the casserole and heat it on low heat. Prepare a clean bowl without water and oil, take out the heated instant food and jump off the Buddha's wall to eat.

Extended data:

Characteristics of Fotiaoqiang cuisine:

Because the Buddha jumping wall is a pot of dozens of raw materials, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.

There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless.

The Buddha jumping wall has the functions of enhancing immunity, regulating menstruation, moistening intestines, beauty beauty, inhibiting thrombosis, inhibiting cancer cell growth, lowering three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.