Hello everyone, welcome to my food Q&A. I am a creator in the field of food: "Focus on food and make life more flavorful." Speaking of Buddha Jumping Over the Wall, it can be said to be the signature of the Fujian region, which is mainly famous at home and abroad for its luxury.

Dozens of precious ingredients are simmered together in a pot, and the aroma is fragrant. The most important thing is that it must be cooked with Fuzhou's unique Gushan old wine.

Its difficulty lies in: fine selection of ingredients, appropriate foaming, careful soup making, appropriate seasoning, and appropriate heat.

All five are indispensable.

The ingredients are carefully selected - there are nearly 30 kinds of ingredients alone, and there are more than 10 production processes. The detailed ingredients of Buddha Jumping Over the Wall include: shark fin, abalone, sea cucumber, pork belly, fish lips, pig trotters, scallops, duck gizzards, pigeon eggs, and hens.

, duck, mushrooms, ham, pig fat, sheep elbows, winter bamboo shoots, bream tripe, pig's trotters, etc.

The main steps include the initial processing of ingredients, cutting, blanching, rising, etc.

Proper soaking - sea cucumber, abalone, shark's fin, soaking properly is like jumping over the wall: abalone, sea cucumber, shark's fin, pig's trotters, fish lips, flower mushrooms, etc. all need to go through a series of foaming processes to make.

No oil should be touched during the whole process, so hair extensions are a technical job.

The most time-consuming and difficult thing about Buddha Jumping Over the Wall is the preparation of ingredients in the early stage. In the early days, materials were relatively scarce, so it was even more difficult to prepare dishes that were all made of precious ingredients.

I heard from my master that sometimes we even have to wait three months for a dish.

Even in today's developed world, it takes eight days to complete the first process.

There is a lot of emphasis on making soup - "The tune of an opera singer is the soup of a chef." Without good soup, you cannot make good dishes.

The soup base is the soul of the dish "Buddha Jumps Over the Wall": Production process: Add an appropriate amount of lard into the pot, add onion and ginger and stir-fry until fragrant, add chicken pieces, duck pieces, lamb knuckles, pig's trotters, duck gizzards, and pork belly and stir-fry quickly

Make it for a while, add soy sauce, MSG, rock sugar, Fujian old wine, bone broth, and cinnamon, cover and cook for 20 minutes, pick out the onion, ginger, and cinnamon, then separate the meat from the soup and serve separately.

Among them, lotus leaf is also an essential part of this dish.

The right seasoning - the right amount of saltiness and lightness is the best. In cooking, no matter which dish, seasoning is the most important. If the seasoning is right, the dish will be delicious.

I don’t need to say more about this.

The heat is suitable - if the fire is small, the fan will be strong, if the fire is large, the charcoal will be removed.

This Buddha Jumps Over the Wall Chef dish has rare ingredients, it rises well, and it also has this heat. Its standard is that the fire cannot be stopped, and it must be ensured that the altar is always in a slightly boiling state. It will not work if it is too big, and it will not work if it is too small.

You need to be careful throughout the whole process, and you can’t make mistakes in every step. If you make a mistake, all your efforts will be wasted.

Regarding the luxury of the dish mentioned by the questioner, it may not be considered a thing to modern people, but for those of that era, it was a dish that was unthinkable, and the most luxurious thing about it is that

: "The most expensive material used to achieve gourmet food is not any kind of food, but time." Simple version of Buddha Jumps over the Wall *Main materials: two abalones, 5 prawns, 3 soaked sea cucumbers, 5 quail eggs,

10 grams each of onion and ginger, appropriate amount of rice wine.

50 grams of vegetarian shark's fin, 50 grams each of seafood mushrooms and flower mushrooms, and one lotus leaf. Soup ingredients: 300 grams of tube bone, half an old hen, two pig feet, 5 pounds of mineral water. Production process: (1) First, let's do

Make the soup base: chop the tube bones, old hens, and pig feet into pieces, put them in a soup pot, pour in mineral water, bring to a boil over high heat, then skim off the foam and turn to low heat.

Cook for one hour.

(2) At other times, we will make the ingredients: remove the flesh from the fresh abalone and wash it with salt.

Cut with a cross-cut knife to make it easier to taste.

Since it is a home version, we use fresh ingredients. It is simple and convenient without boiling. Of course, the taste is also different. The dried products are fragrant and fragrant, while the fresh ingredients are tender and delicious. Both have their own advantages. (3) Pour water into the pot and add green onion and ginger.

Pour in the rice wine and blanch the abalone for fifteen seconds and take it out. Then add the sea cucumber, prawns and shark's fin, blanch it, take it out and set aside.

(4) Coat the quail eggs with a layer of dark soy sauce, then pour them into the oil pan and fry until golden brown, then take them out.

(5) Take a casserole for Buddha Jumping Over the Wall, put the pig's feet, ribs, and appropriate amount of chicken in the soup base at the bottom (the family version pays attention to making the best use of everything and not wasting it). Then pour the soup base into the pot, boil, add dark soy sauce to adjust the color, and pour

Add seafood mushrooms and flower mushrooms, cook for a while, take them out and spread them in a casserole, then add sea cucumber, abalone, shark fin, prawns, cook for a while and add pepper, then take out the ingredients and spread them in a casserole.

(6) Pour the soup base into the pot, add sugar to neutralize the taste, add dark soy sauce and more than 100 grams of rice wine, bring to a boil, pour into a casserole, and then wrap it with a lotus leaf (the lotus leaf needs to be soaked in water in advance

(transparent) wrap it tightly, then put it in a steamer and steam over medium-low heat for one hour.

This family version of Buddha Jumps Over the Wall is given to everyone. I hope you will like it.

See you next time.