Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine.

The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.

Required ingredients:

Ingredients: 500g of shark's fin with water, 6 clean duck gizzards, 250g of sea cucumber with water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom with water, 250g of pork knuckle tendon with water, 95g of fat pork, and large pork belly/kloc.

Seasoning: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-0, 25g of cooked scallops/kloc-0, 2,500g of Shaoxing wine, 500g of clean winter bamboo shoots, 0/0g of monosodium glutamate/kloc-0, 250g of water-fried fish lips, 75g of rock sugar, and tripe.

Cooking steps

1, remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate, put it in a boiling water pot, add 30g of onion, ginger slices15g, and Shaoxing wine100g for 0/0 minute, remove its fishy smell, and pick off the onion and ginger.

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 30 grams of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and remove the onions and ginger.

3. Put the abalone in a steamer, steam it with strong fire and take it out. After washing, each piece is cut into two pieces. Put it in a small pot with a cross knife, 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. Chickens and ducks cut off their heads, necks and feet respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup to boil, and add 85g of Shaoxing wine to blanch it, and then take out the soup.

5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil 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 in the pot and burned to 70% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.

6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine.

7. Wash an old Fujian wine jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's hoof tip, duck gizzard, pork belly pieces, flower mushrooms and bamboo shoots, and then put shark's fin, ham slices and dried bamboo shoots. After loading, put the jar on a charcoal stove, simmer for 2 hours with low fire, then open the lid, quickly put Stichopus japonicus, tendons, 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 pigeon eggs on the top. 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, and silver coils and sesame seed cakes.

Key points

1, soaked 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 that can be produced in late spring and early spring, with chrysanthemum patterns on their faces.

3, fish belly should be soaked in oil, when soaking sea cucumber, sea cucumber can not be stained with oil.

4, finally put all kinds of raw materials into the altar, must be simmered on a small fire, not impatient, otherwise it will not achieve the effect.