Name of the menu The Fujian cuisine menu to which the Buddha jumps over the wall belongs has the functions of nourishing the body and regulating malnutrition. The raw materials of Fotiaoqiang cuisine are 18 kinds: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork belly, sheep elbow, toe, tendon, chicken breast, duck breast and chicken gizzard. 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 technology: 1. Remove the sand from shark's fin, scoop it up and put it on bamboo grates, put it in a boiling water pot, add 30g of onion, ginger 15g and Shaoxing wine 100g, boil it for 100 minutes, then remove the fishy smell, onion and ginger, and remove the grates 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 loading, put the jar on the charcoal stove, simmer 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, simmer 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. Process Tips This product has frying process, and about 300g of vegetable oil should be prepared. Nutritional shark fin (dry): shark fin is a high-grade food with high protein, low sugar and low fat, rich in gum, refreshing and soft. Shark fin contains lipid-lowering, anti-arteriosclerosis and anticoagulant components, which can prevent and treat cardiovascular diseases; Shark fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark fin is sweet, salty and flat. It can nourish water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify five internal organs, strengthen waist, and benefit fatigue and tuberculosis. Abalone: Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A; Has the effects of nourishing yin, clearing away heat, and benefiting the mind. Pheasant: Pheasant's calcium, phosphorus and iron content is much higher than normal, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasants also have the effects of strengthening the spleen and nourishing the stomach, appetizing and stopping diarrhea. Pheasant has the special function of eliminating phlegm and strengthening brain, which can cure expectoration and prevent Alzheimer's disease. Pheasant is a treasure among game. Chinese medicine believes that pheasants are warm and sweet; Has the effects of invigorating middle energizer, invigorating spleen and stopping diarrhea; Suitable for people with diarrhea such as spleen and stomach weakness, physical weakness after illness, loss of appetite and frequent urination. Chicken: Chicken meat is tender, delicious and nutritious, which has the function of nourishing and strengthening the body. The content of protein in chicken is very high, and its digestibility is high. It is easy to be absorbed and utilized by human body, and it has the functions of strengthening physical strength and keeping fit. Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles. Scallop: scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallop is rich in sodium glutamate, and its taste is extremely fresh. Compared with fresh scallops, its fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and strengthen the body; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis. Ham: Ham has bright color, distinct red and white, salty and sweet lean meat, delicious fat and easy to be absorbed by human body. Has the effects of nourishing stomach, promoting fluid production, tonifying kidney, strengthening yang, strengthening bone marrow, strengthening foot strength, and healing wounds. Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, thus reducing the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food accumulation and prevent constipation, but also be a good product for obese people to lose weight and reduce high-fat related diseases. In addition, bamboo shoots are rich in nicotinic acid and dietary fiber, which can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have a certain effect on preventing digestive tract tumors.