1. Remove sand from dried abalone, pick it up and put it on bamboo grates, put it in a boiling water pot, and add 30g onion and15g ginger slices.
Boil100g Shaoxing wine for10min, remove its fishy smell, remove onion, ginger and juice, take out the pork fat and put it in a bowl, put the pork fat and fat meat on the dried abalone, add 50g Shaoxing wine, steam in a steamer for 2h, and remove the fat and fat meat.
Double filter) to steam the juice.
Buddha jumps over the wall II. Cut the fish lips into pieces with a width of 2 cm and 4.5 cm, put them in a boiling water pot, add 30 g of onion, 100 g of Shaoxing wine and 15 g of ginger slices, and cook for 10 minute to remove the fishy smell, and pick up the onion and ginger.
3. Put the steamed buns in a steamer, steam them with a stove fire and take them out. After cleaning, each piece is divided into two pieces, put on a cross knife and serve.
Put it in a small pot, add 250 grams of bone soup and 15 grams of Shaoxing wine, steam it in a steamer for 30 minutes, take it out, and drain the steamed juice. Boil pigeon eggs and shell it.
Chickens and ducks cut off their heads, necks and feet. Pig's trotters are shelled, plucked and cleaned. Scrape and wash sheep's elbows. Cut the above four ingredients into 12 pieces, blanch them with the washed duck gizzards in boiling water, and remove the blood. Wash the pork belly inside and outside, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of broth to boil, blanch it with 85g of Shaoxing wine, and take it out.
5. Wash the hairy sea cucumber and cut each one into two pieces. Wash the tendon of pig's trotters and cut it into 2-inch long sections. Add 1 50g cold water to the cleaned sausage tenderloin, steam it in a steamer for 30min, take it out, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Let go of the bamboo shoots, cook them in a pot of water, pick them up, cut them directly into four pieces, and pat them gently. King Guo
On the fire, when pork suet is put into the pot and heated to 70% heat, pigeon eggs and bamboo shoots are fried in the pot for about 2 minutes and then taken out. Then, put the fish skin in a pot, fry it until your hands can be broken, pour it into a colander to drain the oil, soak it in cold water, take it out, and cut it into pieces 4.5 cm and 2.5 cm wide.
6. Leave 50 grams of residual oil in the pot. When the fire is 70% hot, put 35 grams of onion and 45 grams of ginger slices into the pot and stir fry.
Then, add chicken, duck, sheep elbow, pig toe, duck gizzard and pork belly, stir-fry twice, add 75g light soy sauce,10g chicken essence, 75g old rock sugar, 2150g Shaoxing wine, 500g bone soup and star anise, cover and cook for 20min, then take out onion and star anise.
7. Take a Shao wine jar, clean it, add 500 grams of cold water, boil it on a small fire, empty the raw water of the jar and put it at the bottom of the jar.
A small bamboo grate is made by putting cooked chicken, duck, sheep, elbow, pig toe, duck gizzard, pork belly, oyster mushroom and bamboo shoots, then wrapping dried abalone, ham slices, scallops and abalone slices into squares with sand cloth, placing them on chicken, duck and other materials, and then pouring the juice of cooked chicken, duck and other materials. After loading, put the wine jar on the charcoal stove, stew for 2 hours, then open the lid, quickly put the sea cucumber, beef tendon, fish lips and high belly into the jar, immediately seal the jar mouth, stew for another hour, and then take it out. When eating, pour the jar-mouth cabbage into a small pot, open the sand bag and put the pigeon eggs on it. In addition, followed by a plate of hemp fiber, a plate of sausage mixed with bean sprouts, a plate of fried bean sprouts with Pleurotus ostreatus, a plate of spicy mustard and its crisp twist and fried sesame seeds.
The Buddha jumping wall is not only beautiful in appearance, but also very delicious. The practice of Buddha jumping over the wall is very complicated. Let's learn it well.