Buddha jumps over the wall usually uses abalone, sea cucumber, fish lips, yak hide glue, king oyster mushroom, tendons, flower mushrooms, cuttlefish, scallops, quail eggs, etc. to bring together, add broth and Fujian old wine, and simmer Made from. When cooked, it is soft and tender, with a rich meaty aroma, meaty but not greasy, and has a savory taste.
How to make Buddha jump over the wall
Preparation materials: 4 sea cucumbers, 6 abalones, 35g vegetarian wings, 4 pigeon eggs, 12 scallops, 4 flower mushrooms, 8 fish maws slices, 10g of Cordyceps flowers, 200g of Huadiao wine, 50g of abalone juice, 300ml of scallop chicken stock, a little chicken breast, 1 slice of ham, and 1 section of pork trotters.
Steps:
1. Soak dried abalone, dried sea cucumber, fish maw, and tendon in clean water for 48 hours, changing the water three times during the process. Cook the tendons in a pot for 8 hours. If you are in a hurry, you can use a pressure cooker.
2. Boil the pigeon eggs, soak the scallops, shark's fins, cordyceps flowers and mushrooms slightly until soft, and prepare them together with the soaked ingredients. The top soup is stewed with chicken, abalone, scallops, and pork bones for 6 hours, and soaked in a casserole overnight to make it richer.
3. Prepare a stew pot, place thin slices of ham on the bottom, and then the shark fins. 4. Add fish maw, chicken, and cordyceps flowers. 5. Add sea cucumber, tendons, pigeon eggs, scallops, abalone and other ingredients. 6. Mix abalone juice, Huadiao wine and scallop chicken stock, and add to the stew pot.
7. Prepare the pot, wrap it with plastic wrap and seal it, and put an appropriate amount of water in the pot. 8. Cover and steam for two hours. 9. Serve when the time is up.