The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Shaoxing wine, and simmering.
After the dish is finished, it is soft and moist, rich in meat and fragrance, but not greasy, and has a good taste.
Chinese name: The main ingredients of the Buddha's Leaping Wall: sea cucumber, abalone, shark's fin and fish lips. Classification: Fujian cuisine taste: the origin of rich and meaty dishes, the preparation of dishes, the required ingredients, cooking steps, key points, the characteristics of dishes, flavor characteristics, nutritional efficacy, food honor and the origin of dishes. During the Daoguang period of the Qing Dynasty, officials of the Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. There is a dish called "Fushouquan" at the dinner, which is made of chicken, duck, sheep elbow, pig's trotters, ribs, pigeon eggs and so on by slow fire. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dish according to law, which reduced the consumption of meat and added a variety of seafood to make the finished dish richer and more delicious. Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou), which was served at a banquet of literati gathering. Literati cheered after the tasting, and some people improvised a poem day: "The altar is full of meat and incense floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall". According to Mr Fei Xiaotong, the inventor of this dish was a group of beggars. These beggars carry broken crocks and beg everywhere every day, collecting all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he happened to smell a wisp of strange incense floating in the street and found that the wine left in the broken crock was poured together with all kinds of leftovers. The boss was enlightened by this, and went back to the store to mix all kinds of raw materials together with wine, creating a Buddha jumping wall. Ingredients required for dish preparation: 500g of shark's fin with water, 6 clean duck gizzards, 250g of sea cucumber with water, pigeon eggs 12, net fat hen 1 only, 200g of mushroom with water, 250g of pork trotters with water, 95g of fat pork, and a big pork belly. 50g of raw materials for the Buddha Leaping Wall: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-0, 25g of cooked scallops/kloc-0, 250g of Shaoxing wine, 500g of clean winter bamboo shoots, 20g of miso10g, 250g of water-soaked fish lips, 75g of crystal sugar, and \. Kloc-0/000g, pig's trotter tip 1 000g, cooked lard 1 00g, clean duck1cooking step1,remove the sand from shark's fin with water, scrape and arrange it on a bamboo grate, put it in a boiling water pot and add 30g of onion. Take out the fishy smell, remove the onion, ginger and juice, take out the grates and put them in a bowl, put pork fat on the shark's fin, add 50 grams of Shaoxing wine, steam them in a steamer for 2 hours, take them out, remove the fat meat and drain the juice. 2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30 grams of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and remove the onions and ginger. 3. Put the abalone in a steamer, steam it with strong fire and take it out. After washing, each piece is cut into two pieces. Put it in a small pot with a cross knife, add 250g of bone soup and 0/5g of Shaoxing wine/kloc, steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled. 4. Chickens and ducks cut off their heads, necks and feet respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup to boil, and add 85g of Shaoxing wine to blanch it, and then take out the soup. 5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 70% heat, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm. 6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine. 7. Wash a Shaoxing jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork tripe, flower mushrooms and bamboo shoots, and then add shark's fin, ham slices and scallops. After loading, put the jar on a charcoal stove, simmer for 2 hours with low fire, then open the lid, quickly put Stichopus japonicus, tendons, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes. Key points 1, soaked scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer. 2, flower mushrooms: mushrooms that can be produced in late spring and early spring, with chrysanthemum patterns on their faces. 3, fish belly should be soaked in oil, when soaking sea cucumber, sea cucumber can not be stained with oil. 4, finally put all kinds of raw materials into the altar, must be simmered on a small fire, not impatient, otherwise it will not achieve the effect. Characteristics and flavor characteristics of dishes Because the "Buddha jumps over the wall" is to stew dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious. There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when it is simmered into the altar, it is only necessary to slightly open the lotus leaf, and the wine will be fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine is mixed with all kinds of aromas, and the fragrance floats four times, rotten but not rotten, and the taste is endless. Nutritional Efficacy The Buddha Leaping Wall has the effects of enhancing immunity, regulating menstruation, moistening intestines, beauty beauty, inhibiting thrombosis, inhibiting cancer cell growth, lowering three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease. Dish honor 1990, "Buddha jumps over the wall" won the Jinding Award for quality products of the Ministry of Commerce. In 2002, "Buddha jumps over the wall" won a famous Chinese banquet in the 12th National Cooking Festival.