Materials:

Eight abalone

8 mushrooms

Eight sea cucumbers

25 scallops

A chicken (about 3 kg) is boiled in one pot.

20 quail eggs

Beef tendon 200 grams

Flower glue 60 grams

Winter bamboo shoots100g

Bazhixia

60 slices of ham

Front hoofs of two pigs

Pork tripe150g

4 tablespoons carved flowers

Appropriate salt content

5 slices of ginger

Soy sauce 15g

oil consumption

Chopped onion

A small piece of rock sugar

Practice and steps of Buddha jumping over the wall:

1. Chop the native chicken, rinse the bleeding foam, and select the parts with good positions such as legs, wings and chest for later use. Other parts with many bones, including claws and neck, are used to stew meat soup and add onion and ginger to cook wine. Simmer for 2 hours to get the soup.

2, pig's trotters choose the front hoof of the small foot, not too fat, drowning to remove blood foam for use.

3. Wash scallops, add ginger slices, carved wine and scallions, and steam for 30 minutes. Don't steam for too long, because it will take a long time to stew in the pot after jumping over the Buddha's wall.

4. When the glue is dry, rinse it with cold water, steam it in the pot for 10 minute, and then put it in cold pure water for more than 10 hour.

5. Cooked quail eggs are washed and peeled with cold water. Shrimp standby

6. After the winter bamboo shoots are shelled, cook them in water, otherwise they may be bitter.

7. After the beef tendon is watered, add cooking wine, fragrant leaves, fennel and cinnamon to the soy sauce and simmer for half-cooked. The beef tendon may not be rotten, so I processed it in advance and couldn't fully cook it, otherwise the beef tendon would be rotten after the Buddha jumped over the wall.

8. After washing the ham, wash it with clear water, wash the pork belly with flour and salt, then wash it with clear water and cut into pieces. Soak the sea cucumber three days in advance, cut it short, and wash the soaked mushrooms for later use.

9. Wash the fresh abalone with clear water, remove the shell and viscera, and cut the flower knife.

10, after all the materials are ready, spread a few slices of ginger in the casserole, first put the chicken pieces, beef tendon and scallops. Then immediately serve mushrooms, pig's trotters and pork bellies, fill them with broth, carved flowers, salt, a small amount of soy sauce, oil consumption and small pieces of rock sugar, boil over high fire and turn to slow fire. Soup stewed in a big fire will be turbid, while soup stewed in a small fire will be clearer.

1 1, 1 half an hour later, add quail eggs, fish glue, abalone and sea cucumber, boil and stew for about 1 hour, and finally 15 minutes, add prawns to improve the color of the Buddha jumping wall. When it's finished, open the lid and the fragrance is overflowing.

Shark fin100g

Fish lips 100g

Bao Xiao 120g

Yaozhu 45g

Dried marine fish100g

Beijing Sanhuang Chicken 1200g

Pig elbow 1200g

50 grams of mushrooms

50 grams of winter bamboo shoots

Shaoxing huadiao wine 250g

5 grams of white pepper powder

Soy sauce 10g

200 grams of onion

Ginger150g

Vanilla leaf 1 tablet

3 star anise

Chicken powder 10g

5 grams of salt

30 grams of rock sugar

Prepare ingredients:

Water shark's fin 100g, water fish lip 100g, abalone (IV) 120g, scallop 45g, dried salted marine fish 100g, pure yellow-skinned hen 1200g, and pork elbow/kloc-. Ginger 150g, star anise 3 tablets, fragrant leaves 1 tablet, chicken powder 10g, salt 5g, crystal sugar 30g and white pepper 5g.

Production method:

All hair that needs water and oil is done separately in advance. Prepare onion, ginger, cinnamon, rock sugar and cut dry starch, and boil pig bone soup into thick soup in advance.

Remove sand from shark's fin hair with clear water, fish it out in a row on a bamboo grate, put it in a boiling water pot, add onion, ginger and carved pork, cook it for 10 minute, remove the fishy smell, put it in a bowl, put the pig on the shark's fin, put the carved pork in a steamer and steam it for 2 hours with high fire, then pour it out.

Sea cucumber, abalone, fish maw and scallop are blanched with ginger and carved flowers to remove fishy smell. Steam the cloud legs for 15 minutes, then take them out and pour out the soup.

Stir-fry duck, lean meat and chicken legs, add soy sauce, rock sugar, cinnamon, carved flowers and pork bone soup, and boil over high fire.

Take a jar and spread ginger slices on the bottom, then bamboo shoots, donkey-hide gelatin, mushrooms, cloud legs, chicken, pork, duck, scallops, fish maw, tendon, sea cucumber, abalone and shark fin. Every floor should be paved, and the next floor should be paved.

Pour the delicious broth and carved flowers into the jar, seal the whole jar (just wrap it in plastic wrap for several layers), and rest assured to cook it in a steamer for two hours.

Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.

I planned to cook this dish half a year ago, but until now I have collected most of the ingredients and managed to make it. Only true love will be willing to make a Buddha jumping wall for you. No ordinary trouble.

There are not many ingredients used, but there are many kinds. Including quails in the sky, chickens and pigs on the ground, fish and shellfish in the water, mushrooms and bamboo shoots growing in the soil.

Composition:

Half an old hen

Half a trotter

Flower glue 5 strips

4 dried abalone

Appropriate amount of medicine boiled

4-6 dried mushrooms

Quail eggs 10~ 15

Ham above moderate amount

Ginger quantity

Appropriate amount of carved wine

This is a castrated version of the Buddha jumping wall. I have seen many versions, combined with my own ability.

1. All kinds of dry goods, such as flower glue and dried abalone, should be delivered 2~3 days in advance. Wrap it in clear water for one day, then take it out and steam it for about 15 minutes (add a tablespoon of cooking wine to the steamed water). Soak in clear water for one day and you can use it. After reading various methods, I think this is the simplest and very good. )

2. First blanch the blood of chicken and pig's trotters with boiling water, then add some oil to the pan and stir-fry to make the fragrance. Stir-fry separately, not chicken and trotters together. ) Then put the old hen and pig's trotters into the pressure cooker, add a few slices of ginger at the same time, add appropriate amount of water, and press the SAIC for 15 minutes.

3. Soak mushrooms and scallops in hot water 1 hour in advance, then slice mushrooms, cook quail eggs, shell them, and fry them until golden brown.

4. After the pig's trotters and chicken soup are cooked, remove the pig's trotters and the old hen, place the bottom of the purple sand pot and smooth it. Put all the materials in layer by layer. Finally, put some thick slices of ham (almost forgot, and finally put it in the pot, this is the soul). Finally, add two spoonfuls of carved wine and pig's trotters chicken soup, cover and seal the jar, and simmer for 2-3 hours.

When the pot is cooked, the smell is really unparalleled. The soup is thick and fragrant, and the gelatin is boiled until it melts, and it is all collagen. Because of the season, it is more appropriate to spread a layer of winter bamboo shoots on the ground of trotters, which is both boring and refreshing. Yes, I really didn't buy it this season.

In fact, it is not difficult and quite simple, but the ingredients are very troublesome to handle, and each ingredient is handled in a different way. I still removed the most difficult shark fin!