Today, I will make a simple poor version of the Buddha jumping wall, which is suitable for family operation. I prepared 9 kinds of ingredients to make this Buddha jumping wall, which cost more than 200 yuan. Among them, the most expensive one is sea cucumber. Four dry sea cucumber is 100 yuan, and other materials add up to more than 100 yuan, which can't be said to be very expensive. It's good to eat it once in a while. Now I'll share my practice with you.
raw material
Half a black-bone chicken, 5 duck wings, 400g spareribs, 500g abalone, 4 sea cucumbers, scallops, dried mushrooms, cordyceps each 1 piece, appropriate amount of quail eggs, and ginger 1 piece.
seasoning
Half a bowl of Fujian old wine, salt and cooking oil.
method of work
Step 1: Wash the black-bone chicken, duck wings and ribs respectively, chop the black-bone chicken into small pieces, cut the duck wings into two pieces, and the pork ribs pig boss has chopped them into small pieces, all of which are cut and put in a bowl for later use.
Step 2: Wash scallops, cordyceps and dried mushrooms respectively, soak the washed dried mushrooms in clear water for 20 minutes in advance, dig out abalone meat with a spoon, remove its internal organs, brush the black layer on the surface of abalone with a toothbrush, then wash it with running water, and cut a diamond-shaped flower knife on one side of the washed abalone for later use.
Step 3: dry sea cucumber soaks one night in advance, and cuts his stomach with scissors, and cleans the dirty things in his stomach for later use.
Step 4: Blanch the ingredients of the soup at the bottom, boil the water from the pot, add the black-bone chicken pieces, duck wings and ribs in cold water, pour a spoonful of cooking wine, add a few pieces of ginger to remove the fishy smell, and boil the water for one minute to pick it up.
Step 5: blanch the water, put it into warm water, clean it and drain it for later use. Don't wash it with cold water in cold winter, otherwise it will be difficult to clean the dirt stuck to the meat.
Step 6: Heat oil in the pan, add ginger slices and stir-fry until fragrant, then add chicken, duck wings and spareribs and stir-fry for one minute, stir-fry their fragrance, and dry their water before taking out the pan.
Step 7: Put the sauteed black-bone chicken, duck wings and ribs into a casserole, pour a large bowl of fresh water into the chicken, cover it and cook it for 2 hours. If time doesn't allow, put it in a pressure cooker for 30 minutes.
Step 8: put quail eggs in a pot and cook them. After cooking, put them in clear water. You can peel off the shells for later use if they are not hot.
Step 9: Boil water, add ginger slices, pour a spoonful of cooking wine, and boil the remaining ingredients, such as abalone, quail eggs, mushrooms, cordyceps and scallop seafood, to remove the fishy smell and peculiar smell of these ingredients.
Step 10: Blanch all the water and put it on a plate for later use.
Step 11: When the black-bone chicken soup is cooked, filter the soup into another casserole with a strainer.
Step 12: The remaining black-bone chicken and ribs are already very soft and rotten, so you can take them to your children.
Step 13: Then put abalone, sea cucumber and Chinese caterpillar fungus into a casserole, cover it, boil it over high heat and turn it to medium-low heat for one hour; After 30 minutes, open the lid, add quail eggs and scallops, pour half a bowl of Fujian old wine, then cover the lid and boil for 30 minutes. The traditional practice is to use carved wine. If there is no carved wine, I use Fujian old wine instead.
Step 14: The Buddha jumps over the wall and can be cooked. Add some salt to taste and enjoy the food.
Fujian famous family version of the Buddha jumping wall is ready. The soup is delicious and rich, and it can't stop eating. Friends who like it can try it!