Scoring: Results: 0 Comments: 9 Articles Source: Reprinted Author: Anonymous Buddha Jumping Wall belongs to Fujian cuisine, and its main raw materials are shark's fin, duck gizzard and sea cucumber, which are delicious, stewed and difficult. If you follow this recipe, you are welcome to express your opinions. Whether you are successful or temporarily failed, you are welcome to share your achievements and experience. Photo: I would like to comment on the photo album of the sun-dried results, and copy and share the raw materials: 500g shark's fin with clean water, 6 clean duck gizzards, 250g sea cucumber with clean water, pigeon eggs 12, clean fat hen 1 one, 200g mushroom with clean water, 250g pig's trotters with clean water, and 95g pig's fat meat. Cinnamon bark10g, steamed scallop120g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, water-soaked fish lips 250g, rock sugar 75g, bream tripe120g, and high-quality soy sauce 75g. [HaoChi 123.com]

Special color: 1. "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and there were many delicious dishes in it. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the museum to drink and taste dishes, and the museum official held an altar of dishes and sent them to the scholar's table. The lid of the altar was lifted and the room was filled with meat and incense. The scholar was intoxicated by the smell of incense. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised poems, including a poem cloud; "The altar is full of meat fragrance floating around, and the Buddha hears it and abandons the bomb wall." Everyone was surprised. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years. 2. This dish is refined from a variety of seafood treasures, with unique production method, rich flavor, incomparable delicacies, rich nutrition and well-known at home and abroad. [HaoChi 123.com]

Exercise: 1 Remove 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, Shaoxing wine 100g, 100 minutes, remove its fishy smell, and take out onion, ginger and juice. 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. Tips:

1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer. 2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on the surface. 3. Finally, when all kinds of raw materials enter the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved. [HaoChi 123.com]

Nutritional value: shark's fin-shark's fin is dried in the sun and can be divided into dorsal fin, pectoral fin, anal fin and caudal fin according to its growth position. Made of dorsal fin, it is called ridged wing, dorsal wing or split wing, with more wings and less meat. ... all the details of shark fin recipes.

Duck gizzard-also called duck gizzard. Duck gizzards are duck stomachs, which are oblate in shape, firm in meat, tough and chewy, long in taste and free from greasy feeling. They are delicious food and treasures for all ages. The main nutrition of duck gizzards is ... the detailed recipes of all duck gizzards.

Sea cucumber-also known as Stichopus japonicus, sea man, native meat, sea rat and sea melon skin. Sea cucumber is a precious marine animal, named after its nourishing effect is similar to ginseng. Sea cucumber is tender and nutritious, which is a delicacy in all sea cucumber recipes: Fujian cuisine, referred to as Fujian cuisine, is one of the eight major cuisines in China and is famous for its cooking. On the basis of good color, fragrance and shape, it is good at "fragrance" and "taste", and fresh in it.