Buddha Jumping Wall is a famous dish in China and one of the traditional cuisines in China. It is most common in southern China. It tastes delicious and attractive, and has excellent health care effect. However, most people don't know how to make this kind of Buddha jumping wall. Today, I will write a tutorial on it. Friends who like to eat Buddha jumping over the wall can learn to do it by themselves.

A tutorial on how to make Buddha jumping wall

The material of Buddha jumping wall

When cooking this dish, you need to prepare a five-headed abalone, a cooked pigeon eggs, four medium-sized scallops, a mushroom, a ham and two sea cucumbers. You can prepare two pieces of gelatin, a proper amount of thick soup, chicken powder, chicken juice and ginger juice, as well as some wine and pepper.

Practice course of Buddha jumping over the wall

1. Soak all the prepared abalone, mushrooms and gelatin, scallops and sea cucumbers in ginger juice and Shaoxing wine, and then take them out for later use.

2. Prepare the stew at home and put all the ingredients into the stew. If five abalones were alive, they wouldn't be put in now. You need to join at the end.

3. Season the prepared thick soup with chicken powder and chicken juice, then put it in a stew pot, then seal the stew pot, and then steam it in a steamer for about two hours.

4. If you choose five live abalone, you should put it in ten minutes before the Buddha jumps over the wall and steam it with other ingredients for ten minutes. If steamed for too long, it will affect its umami flavor. After steaming, take out the saucepan, open the lid and cover a fragrant Buddha jumping wall, and serve. ?