1. Prepare the ingredients first. 8 sea cucumbers, 5g cooking wine, quail eggs 1 piece, half a Sanhuang chicken, 0/5g salt/kloc-30g fish maw, 8 prawns, 20g vermicelli, 3 mushrooms, 30 scallops, 0/piece bamboo shoots 1 piece and 3 pieces of bacon. As far as ingredients are concerned, the ingredients of the Buddha jumping wall are all above 10, and they are all side dishes that are not often eaten. This dish is very nutritious, and all kinds of food are available.
2. Chop the Sanhuang chicken first, then cook it in cold water until it boils, and then cook for about two minutes to remove the floating foam. Wash the chicken pieces and put them in a container for later use. Don't pour out the water used to cook chicken pieces. This water is delicious, don't waste it.
3. Add a small amount of cooking wine, pepper and salt to the water where the chicken pieces have just been cooked, cook it again, then throw the ginger slices into the pot, and then put all the prawns, vermicelli, mushrooms, scallops, fish maw and quail eggs that have just been prepared to cook.
4. Next, put the chicken pieces in four porcelain pots, preferably in a casserole, then put the freshly cooked side dishes in each casserole, put them evenly, and then steam the casserole in a large pot with clear water, so that the dishes will be more fragrant after being stewed in the casserole.
Because it is steamed through water, it must be steamed for a while to avoid the tasteless ingredients. It takes about half an hour to steam. In fact, the surface looks steamed, and every casserole is stewed in a pot, not steamed.