The most important thing to note is that it needs to be simmered for at least 2 hours when cooking, and attention should be paid to the ingredients. Collagen is what makes the soup thick and thick.

Ingredients? 3 fish maw, 6 sea cucumbers, 15 scallops, 15 dried shrimps, 3 prawns, 2 slices of snail meat, 6 dried abalones, half chicken, 250 pig trotters Grams, 250 grams of pork ribs, 100 grams of cabbage, 100 grams of winter bamboo shoots, half a green onion, an appropriate amount of ginger, an appropriate amount of garlic, 3 broccoli, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of rock sugar, 4 flower mushrooms, 4 bamboo fungus, lamb 10 tripe mushrooms, appropriate amount of shrimp paste, 20 grams of ham, 30 ml of rice wine

How to make Buddha Jump over the Wall?

1. Soak all seafood ingredients, sea cucumber and abalone two days in advance To soak, steam the fish maw in water for 15 minutes, then soak it in cold water for about 24 hours. Soak other seafood ingredients overnight and wash them. Soak dried abalone, wash and cut into flowers.

2. Wash the chicken, pig's trotters and ribs

3. Blanch the chicken, ribs and pig's trotters

4. Wash the chicken, ribs and pig's trotters Put it into a casserole, add an appropriate amount of ginger slices, green onions and ham, add about 2.5 liters of water, bring to a boil over high heat, then simmer over low heat for 4-6 hours.

5. Cook until the soup becomes about half of the original thick soup.

6. While the broth is cooking, deal with other things: soak the flower mushrooms for 2 hours and then wash and cut the flowers, and soak the bamboo fungus for about 30 minutes and wash them. Soak the morels for about 30 minutes and wash them, then stuff the shrimp into fish maw, bamboo fungus or morels.

7. Blanch the sliced ??winter bamboo shoots

8. Peel the quail eggs after cooking, cut the cabbage into sections, and wash the broccoli.

9. Put an appropriate amount of oil in the pot, add ginger and garlic and stir-fry until fragrant, then pour in all the seafood ingredients that have been filtered and dried, stir-fry for a few times, add light soy sauce, rice wine and rock sugar, then add a little before boiling. A good stock will simmer for about 15 minutes.

10. Start by spreading the ginger slices, winter bamboo shoots and cabbage on the bottom of the pot, then add the previously cooked chicken ribs and pig's trotters, then add the quail eggs and other ingredients and place them in order.

11. Finally, pour in the soup stock and the fried seafood ingredients.

12. After boiling over high heat, simmer over low heat for about 2 hours.

13. It looks delicious and comes out of the pan.