Fujian cuisine, one of the eight major cuisines in China, has a special delicacy "Buddha Jumps over the Wall" that has been spread at home and abroad. It is also called Man Tan Xiang. It was created in Fuzhou City, Fujian Province during the Qing Dynasty. It was highly praised by ancient literati and scholars.
It is loved by officials and royal families, and what magical method does it have? The raw materials are exquisite, the materials are rich and colorful, and the nutrition is matched. It is a perfect combination of local specialties and seafood, including: oysters, sea cucumber, scallops, isinglass, dried abalone,
Eggs, hens, morels, hericium, straw mushrooms, etc.
Method: First prepare a pickle jar, 1. Put ginger slices at the bottom, 2. Spread morels, straw mushrooms, hericium on top, 3. Add scallops, isinglass, dried abalone, etc.
Finally, add the oysters and half of the Huadiao wine into the jar. The wok will easily get hot and introduce the "soup." "The soup is made from hen, pork bones, duck, elbows, lean meat, etc." Bring to a boil and add
Add the other half of the Huadiao wine to a boil, add a little salt and a little pepper, pour it into the jar, seal the mouth of the jar with lotus leaves, then close the lid to seal, waterproof and fireproof and simmer for 2 hours
can.
The tea soup is clear in color, lightly fragrant, delicious, and the food is crispy.
What needs to be noted is that, first, the mouth of the jar must be tightly sealed when stewing, otherwise the aroma will escape.
Second, be sure to use Shaoxing Huadiao wine because the life of this dish is to bring a slight aroma. Third, the sea cucumber should be put in when it is almost out of the pot. Because it is simmered for a long time, the sea cucumber will melt, and there will be some
That is, it must be simmered over low heat and finished.
Food changes based on personal preference.
You can also pour all the ingredients into a large pot and cook immediately.
The amount of food is adjusted according to the size of the pot or pot.