How to make Buddha Jumping over the Wall

1. Remove the sand from the water-coated shark fins, cut them into rows on a bamboo grate, put them into a pot of boiling water and add 30 grams of green onions and 15 grams of ginger slices. , cook 100 grams of Shaoxing wine for 10 minutes, take out the fishy smell, remove the green onions and ginger, do not use the juice, take out the grate and put it in a bowl, place pork fat on the shark fin, add 50 grams of Shaoxing wine, and put it on the basket Steam over high heat for 2 hours, take it out, remove the fat and decant the steaming juice.

2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, and remove , pick out the onions and ginger.

3. Put the money abalone into a cage, steam it over high heat and take it out. After washing, cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone broth, 15 grams of Shaoxing wine, put in a steamer over high heat and steam for 30 minutes, take out and decant to remove the steaming juice. Boil the pigeon eggs and remove the shells.

4. Chop off the heads, necks and feet of chickens and ducks respectively. Pick off the tip of the pig's trotters, pluck the hair, and wash them. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it, boil it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring it to a boil, add 85 grams of Shaoxing wine and boil it for a while, remove it, and leave it out. .

5. Wash the sea cucumbers and cut each into two pieces. Wash the pork trotters and cut into 2-inch long sections. Add 150 grams of clean ham tendon meat to the meat, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken by hand. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.