Buddha jumps over the wall is a kind of food.
1. Remove the sand from the water-coated shark fins, cut them into rows on a bamboo grate, put them into a pot of boiling water, add 30 grams of green onions, 15 grams of ginger slices, and 100 grams of Shaoxing wine and cook for 10 minutes. Take out the fishy smell and remove the green onions and ginger. , without the juice, take out the grate and put it into a bowl, place the pig fat on the shark fin, add 50 grams of Shaoxing wine, steam it in a basket for 2 hours, take it out, remove the fat and decant the steaming juice.
2． Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the fish, and remove the green onions and ginger.
3． Put the money abalone into the basket, steam it over high heat to remove the rotten pieces, take them out, wash them and cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone soup and 15 grams of Shaoxing wine, and put it in the basket. Steam for 30 minutes, take out and decant the steaming juice. Boil the pigeon eggs and remove the shells.
4． Chop off the head, neck and feet of chicken and duck respectively. Pick off the tip of the pig's trotters, pluck the hair, and wash them. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it, boil it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring it to a boil, add 85 grams of Shaoxing wine and boil it for a while, remove it, and leave it out. .
5. Wash the sea cucumber and cut each into two pieces. Wash the pork trotters and cut into 2-inch long sections. Add 150 grams of clean ham tendon meat to the meat, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken by hand. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.
6． Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onion and 45 grams of ginger slices until fragrant. Add chicken, duck, lamb knuckles, pig trotter tips, duck gizzards, Stir-fry the pork belly pieces for a few times, add 75g soy sauce, 10g MSG, 75g rock sugar, 2150g Shaoxing wine, 500g bone broth, and cinnamon. Cover and cook for 20 minutes. Remove the onion, ginger, and cinnamon, and remove from the pot. Put all the ingredients into a basin and set aside the soup.
7. Take a clean Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken, duck, sheep, elbows, pig's trotter tips, Add the duck gizzards, pork belly pieces, flower mushrooms, and winter bamboo shoots, then wrap the shark fins, ham slices, scallops, and abalone slices in gauze into a rectangle, place them on the chicken, duck and other ingredients, then pour in the boiled chicken, duck and other ingredients The soup is covered with lotus leaves on the mouth of the altar, and a small bowl is placed upside down. After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again. Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top. At the same time, add a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes.