Score: Results: 0 Comments: 9 Source: Reprinted by Anonymous Buddha jumps over the wall belongs to the Min cuisine, the main ingredients are shark's fin, duck gizzard, sea cucumber, the taste is fresh and fragrant, the process is simmering, the difficulty is advanced, if you made according to this recipe, welcome to this recipe to express your views, whether successful or temporary failure, welcome to bask in the sun to show the photo of your results, to share your If you follow this recipe, you are welcome to express your opinion on this recipe, whether it is successful or temporarily failed. Picture: I want to comment on the results of the sun photo collection copy share raw materials: 500 grams of shark's fins, net gizzard 6, 250 grams of ginseng, pigeon eggs 12, net fat hen 1, 200 grams of mushrooms, 250 grams of pig's hoofs and tendons, 95 grams of pork fat, a large pork belly, 75 grams of ginger, 500 grams of sheep's elbow, onion 95 grams, 150 grams of net ham tendon meat, 10 grams of cinnamon, cooking hair 125 grams of dried scallops, 2500 grams of wine, 500 grams of net asparagus, 10 grams of monosodium glutamate, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream maw, 75 grams of top quality soy sauce, 1000 grams of money abalone, 1000 grams of pork bone broth, 1000 grams of pig's trotters, 1000 grams of cooked lard, 1 net duck. [HaoChi123.com]

Specialties:1. "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty, Fuzhou Yangqiao Lane official silver bureau of an official, hosted a banquet at home to invite the Chief Secretary Zhou Lian, the official's wife personally under the kitchen, the selection of chickens, ducks, meat and other more than 20 kinds of raw materials into the Shaoxing wine altar, carefully simmered into the meat dishes, Zhou Lian tasted the praise. Afterwards, Zhou Lian took the court chef Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully studied, in the ingredients to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "poly spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely loved praise. One day, a few showmen came to the museum to drink and taste the dishes, the official held an altar of dishes to the showmen table, altar lid open, full of meat dishes, Zhou Lian tasted after the praise. Afterwards, Zhou Lian took the government kitchen Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully studied, in the ingredients to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "gathering spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely praised. One day, a few showmen came to the museum to drink and taste the dishes, the official held an altar of dishes to the showmen's table, the altar lid opened, full of meat aroma. Xiu Cai smell intoxicated. Some people are busy asking what is the name of this dish, answer: not yet named. So the showman was present to recite a poem, one of the poem cloud; "altar open meat aroma wafting the four neighbors, Buddha heard the abandoned bomb jumped the wall." The crowd shouted. From then on, quoting the meaning of the poem: "Buddha jumped over the wall" has become the proper name of this dish, has a history of more than 100 years. 2. This dish is made of seafood treasures, unique production methods, flavorful and fragrant, not the usual delicacies can be compared to, and nutritious, famous in China and abroad. [HaoChi123.com]

Operation: 1. The shuihaifa fins to sand, pick the whole row on the bamboo grates, put into the boiling water pot with 30 grams of green onion, 15 grams of ginger, Shaoxing wine 100 grams of cooking for 10 minutes, support its fishy out, pick off the green onion, ginger, the juice does not use the grates out of the put into a bowl, shark fins on the pig's fat pork, add 50 grams of Shaoxing wine, on the drawer on the high-flame steaming for 2 hours to take out, pick off the fat meat, and the shark fins on the pork, plus Shaoxing wine, steam 2 hours. Pick the fat meat, decant the steam juice. 2. fish lips cut into long 2 cm, 4.5 cm wide block, put into a pot of boiling water, add 30 grams of green onion, 100 grams of Shaoxing wine, 15 grams of ginger to cook for 10 minutes to fishy fish out, pick off the green onion, ginger. 3. money abalone into the cage drawer, steam with high fire to take rotten removed, cleaned each slice into two slices, graver on the crosshairs, sheng into a small pot, add 250 grams of bone broth, 15 grams of Shaoxing wine, put in a cage drawer and steam for 30 minutes. Steam for 30 minutes in a cage drawer over high heat and remove, decant the steaming juice. Pigeon eggs cooked, shelled. 4. Chicken and duck were chopped off the head, neck, feet. Pork hoof tip picking shell, pull out the hair, wash. Sheep elbow scraped clean. Above four materials are cut into 12 pieces, and net gizzard and blanch under boiling water pot, remove the blood and fish up. Pork belly inside and outside rinsed clean, blanch twice with boiling water, remove the cloudy taste, cut into 12 pieces, into the pot, add with 250 grams of soup to boil, add 85 grams of wine blanch and lift, soup sweat. 5. the hairy ginseng washed, each cut into two. Hydrogenated pig's trotters washed, cut into 2-inch-long segments. Net ham tendon meat with 150 grams of water, on the cage drawer with high-fire steaming 30 minutes out, decant the steam juice, cut into pieces about 1 cm thick. Asparagus blanch in a pot of boiling water, each straight cut into four pieces, gently patted flat. Pan set on high heat, cooked lard in a pot to seventy percent heat, pigeon eggs, asparagus blocks under the pot fried about 2 minutes. Subsequently, the fish high fish maw under the pot, fried to the hand can be broken, poured into the funnel to drain the oil, and then put into the water to soak out, cut into long 4.5 cm, 2.5 cm wide block. 6. pot to stay in the remaining 50 grams of oil, burned to seventy percent of the heat with a high flame, will be 35 grams of green onion, ginger 45 grams of the pan fried flavor, into the chicken, duck, sheep's elbow, pig trotters, duck gizzard, pork belly block fried a few times, add 75 grams of soy sauce, MSG 10 grams, 75 grams of rock sugar, 2150 grams of Shaoxing wine, 500 grams of bone broth, cinnamon, cover and cook for 20 minutes, pick off the onion, ginger, cinnamon, pots and fishes out of the ingredients in the pot, soup for use. 7. take a Shaoxing wine altar clean, add 500 grams of water, put on a micro-fire heat, pour the water in the altar, altar bottom put a small bamboo grate, first will be cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly blocks and flower winter mushrooms, asparagus blocks and flower mushrooms, asparagus blocks into, and then the shark's fin, ham slices, dried scallops, abalone slices wrapped in gauze into a rectangle, arranged in the chicken, duck and other materials, and then poured into the chicken, duck and other materials such as boiled broth, with lotus leaves in the mouth of the altar covered, and inverted pressure on a small bowl. After loading, the wine altar placed on a charcoal stove, simmering over a small fire for 2 hours and then open the lid, speed will be prickly ginseng, hooves, fish lips, fish high belly into the altar, immediately seal the mouth of the altar, and then simmering for an hour to take out, on the dish, the mouth of the altar vegetables Hu poured into a large pot, gauze bag open, pigeon eggs on the top. At the same time, follow the Demoiselle radish a dish, ham with bean sprouts a dish, mushrooms fried bean sprouts a dish, a dish of oil spicy mustard, as well as silver wire rolls, sesame seed burrito accompaniment. Tips:

1. soaked dried scallops: dried scallops cleaned, put into a bowl, add a little broth and onion, ginger, into the cage drawer steamed rotten can be. 2. flower mushrooms: that is, the end of the spring of the production of shiitake mushrooms, the face has chrysanthemum pattern. 3. finally a variety of raw materials into the altar, be sure to simmer on a small fire, do not be in a hurry, or else you will not be able to achieve the effect. 4. the last time you put a variety of ingredients, you should be on a small fire simmer, not to rush, otherwise not achieve the effect. [HaoChi123.com]

Nutritional Value:Shark fins - Shark fins are shark fins dried and made of fins according to their growth parts can be divided into dorsal fins, pectoral fins, anal fins, tail fins. The fins made from dorsal fins are called spine fins, dorsal fins or split fins, which have more meat and less... Details All Shark's Fin Recipes

Duck Gizzard - also called duck gizzard. Duck gizzard is the duck stomach, flat and round shape, meat is compact, tough and chewy, taste long, no greasy feeling, is the young and old are favorite delicacies. Duck gizzard's main nutritional ... Details All Duck Gizzard Recipes

Sea cucumber - also known as sea cucumber, sea man, earth meat, sea rat, sea squash skin. Sea cucumber is a kind of valuable sea animal, which is named because of its tonic effect similar to that of ginseng. Sea cucumber meat is soft and tender, rich in nutrients, and is ... Details All Sea Cucumber Recipes Cuisine:Fujian cuisine - Fujian cuisine, referred to as Fujian cuisine, is one of the eight major dishes in our country, known for cooking mountain delicacies and sea food, in the color, aroma and shape of all the best on the basis of the especially "fragrant", "flavor" to see the longest, and its freshness,... Details All Min Cuisine