The peas in the Buddha jumping wall are soybeans. 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 in Fujian cookbooks by local culinary circles and has a history of 100 years.

I tried to do it at home for the first time on New Year's Eve this year. Prepare ingredients a few days in advance, whether authentic or not, as long as you believe that your family will feel it.

Cooking skills of Buddha jumping wall

Try not to eat too much meat.

Don't put other ingredients in the broth, because it's undercooked.

After the other ingredients are put in, it will take another two or three hours to cook.

If you want to make up the amount of rice wine, you should put more. If you just want to make up, you should put half a bottle, but there is no way. Only cooking wine works.

No salt is put in the whole process, and it is put in the bowl when it is out of the pot to ensure the efficacy of the soup.