Steamed shark fin, fish maw and abalone

Belong to gourmet

Fujian cuisine/dishes

Formula efficacy

Tonify deficiency, maintain health and recuperate malnutrition.

Making material

There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, sheep toe, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushrooms, bamboo shoots and so on. The production process is very complicated: first, stir-fry, fry, boil and fry 18 kinds of raw materials to make dishes with their own characteristics, then stack them in a big Shaoxing wine jar layer by layer, and inject a proper amount of Shang Tang and Shaoxing wine to make the soup, wine and vegetables fully integrated, and then seal the jar mouth with lotus leaves and heat it on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.

Ingredients: 500g clean shark's fin, 6 clean duck gizzards, 250g clean sea cucumber, pigeon eggs 12, fat-free hen 1 each, 200g clean mushroom, 250g clean pig's feet, 95g fat pork, and large pork tripe 1 each. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lip water 250g, crystal sugar 75g, snapper belly125g, superior soy sauce 75g, abalone 1000.

manufacturing process

1. Remove sand from shark's fin with clear water, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger 100g of Shaoxing wine 100g, and cook it for100 minutes, then remove the fishy smell, remove the onion and ginger, when the juice is not used.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of soup, boil it, add 85g of Shaoxing wine, and take it out at once, without using soup and sweat.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After installation, put the jar on the charcoal stove and stew it for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, stew it for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.

"Buddha jumps over the wall", that is, "full of incense", also known as "Li Shouquan", is the chief famous dish in Fujian Province. It is said that Xuanzang, a monk in the Tang Dynasty, passed the "Capital of Fujian" on his way to Shaolin Temple in Fujian and stayed in a hotel. Just across the wall, your official set up a table full of incense, and the monk was drooling over it. He abandoned the Buddha for many years and jumped over the wall to enjoy the "full altar incense." Buddha jumps over the wall, hence the name.

A brief history of Buddha jumping wall;

Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and used Shaoxing wine jar to fill chicken, duck, mutton, pork belly, pigeon eggs seafood and other raw materials 10, which were simmered with slow fire and named Fushouquan. After Zhou Lian tasted it, he was full of praise. Later, official chef Zheng Chunfa learned the way of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic and triggered poetry. Immediately chanting: "The altar is full of meat, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall. 1965 and 1980 In Nanyuan, Guangzhou and Hong Kong, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.