Second, the raw materials needed for the Buddha's jumping wall: shark's fin with water 1 kg, six duck gizzards, half a catty of sea cucumber with water, half a catty of tendon, four pairs of mushrooms, pigeon eggs 12, hen 1 1 (2 kg), two pairs of pork fat, and pork tripe/kloc-.
Seasoning: 2500ml of Shaoxing wine, 75ml of soy sauce, rock sugar 1 2 halves, cinnamon 1 0g, cooked lard 1 kg, 75g of ginger slices, scallion100g, monosodium glutamate10g, and pork bone soup/.
Third, the production method of the Buddha jumping wall 1, water shark fin to remove sand, put it on the grate. Boil water in the pot, add green onion, ginger slices and Shaoxing wine and boil for 10 minute. Then put the shark's fin in a bowl, put the fat meat on it, add 50 ml of cooking wine, steam it in the drawer for 2 hours, and subtract the fat meat for use.
2. Cut the fish lips into small pieces, put them in boiling water with onion, ginger and cooking wine, cook for 10 minutes and take them out for later use.
3. The abalone is processed, steamed in the upper drawer and taken out. After washing again, cut each one into 2 pieces, cut it with a cross knife and put it in a basin. Add 250 ml of pork bone soup and a little Shaoxing wine, and steam for 30 minutes.
4, chickens and ducks go to the head, neck and feet. Clean the pig's trotters and sheep's elbows. Cut each of these four ingredients into 12 pieces, blanch them in boiling water with duck gizzards, and take them out. Wash the pork belly, blanch it and cut it into 12 pieces, add it to the bone soup pot, blanch it with cooking wine to remove the fishy smell and enhance the fragrance, and take it out for later use.
5. Cut the sea cucumber into 2 pieces and the pig's trotters into 2-inch sections. Steam the ham and cut it into 1 cm pieces. After blanching the mushrooms, slice it and cut it into 4 pieces.
Heat the oil in the pot. When the cooked lard is 70% hot, add the peeled and cooked pigeon eggs and winter bamboo shoots, fry for 2 minutes and take them out. Subsequently, the bream belly is put into the pot, fried until the hand is broken, and fished out. Soak in clear water, remove, and cut into pieces for later use.
6. Add 1 2 lard to the pan, stir-fry the onion and ginger slices while the oil is hot, add chicken and duck, pig's trotters, duck gizzards, pork tripe and sheep's elbow to stir-fry, and add 75ml of soy sauce, monosodium glutamate 1 0g, 75g of crystal sugar and 2 150 of Shaoxing wine.
7. Go to a Shaoxing wine jar, add 1 kg of water, and boil it everywhere. Put a bamboo grate on the bottom of the jar, put the raw materials in the sixth step on the grate, add mushrooms and bamboo shoots, wrap shark's fin, ham, scallops and abalone into rectangles with gauze, and put them on the materials such as chickens and ducks.
Pour the soup to be used, seal the jar with lotus leaves, and invert a bowl. Put it on charcoal for 2 hours.
After that, open the lid, quickly put the sea cucumber, tendon, fish lips and tripe into the jar, immediately seal the jar mouth, and stew again for 1 hour.
When serving, pour it into a big bowl, open the gauze and put the pigeon eggs on it.