Recipe of "Buddha Jumps Over the Wall"

Ingredients:

500 grams of water-haired shark fin, 250 grams each of water-haired fish lip, water-haired sea cucumber, and water-haired pig trotters , 100 grams of fish maw, 1 clean fat hen (weighing about 1250 grams), 6 golden abalones, 1000 grams each of pig's trotters and sheep knuckles, 1 pork belly (weighing about 500 grams), 1 clean fat duck

(weight about 1250g), 150g clean ham tendon, 12 pigeon eggs, 500g clean winter bamboo shoots, 200g flower mushrooms, dried with water

100 grams of clams, 1500 grams of white radish, 135 grams of fine soy sauce, 75 grams of rock sugar, 125 grams of green onions, 75 grams of ginger slices, 1 star anise, a little cinnamon skin, 600 grams of Shaoxing wine, 15 grams of MSG, 750 grams of soup, 1500 grams of chicken broth, appropriate amounts of cooked lard and pork fat, and two fresh lotus leaves.

Method:

1. Wash and remove the sand from the shark's fins, cut them into rows on bamboo poles, put them into a pot of boiling water, add 30 grams of green onions, 15 grams of ginger slices, and 150 grams of wine, and cook for 10 minutes

If there is no fishy smell, remove the green onions and ginger, decant the juice, take out the shark fins and bamboo shoots and put them in a soup bowl, put pork fat on top, add 100 grams of wine, and steam for 2 hours. Take it out, remove the fat and drain the juice. Cut the fish lips into 7 cm long and 4.5 cm wide pieces. Put them into a pot of boiling water, add 30 grams of green onions and 150 grams of Shaoxing wine. , 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the ginger and green onion,

decant to remove the juice

2. Put the golden abalone in a basket, steam over high heat. Take it out and wash it, cut each piece into two pieces, cut it with a cross knife, put it in a small bowl

Add 250g of soup and 15g of wine, steam it in a basket for 30 minutes, take it out and decant the juice. . Wash the pigeon eggs and put them in a bowl. Add 100 grams of water. Steam them in a basket for 30 minutes. Take them out and soak them in water for 20 minutes. Remove the egg shells and dye them with a little soy sauce. /p>

3. Remove the heads, necks, feet and internal organs of chickens and ducks (retain duck gizzards), remove the hooves from pig trotters, pluck the hair, and wash the sheep elbows

Clean, cut each of the above four ingredients into 12 pieces. Cut the duck gizzards and remove the gizzard membrane, wash them and put them in a pot of boiling water with the chicken, duck, pig's trotters and lamb knuckles

Put them in boiling water to remove the blood and water. Wash and drain the pork belly, blanch it twice in boiling water to remove the turbidity, cut it into 12 pieces, add 250 grams of boiling soup, add 12 grams of Shaoxing wine, and add Drain and remove the soup.

4. Wash the sea cucumbers and cut them into two pieces. Wash the pork trotters and cut them into 7 cm long sections.

Shitake mushrooms with patterns on the surface), boil with water and wash. Put the ham meat in a bowl, add 150 grams of water, put it in a cage and steam it over high heat for 3 seconds.

0 Take it out after 1 minute, drain off the juice, and cut the winter bamboo shoots into 1 cm thick slices in a pot of boiling water until cooked. Cut each bamboo shoot straight into 4 pieces and flatten them gently with a knife. Peel the white radish and trim it into balls about 2.8 cm in diameter, each weighing 50 grams. Turn the wok on high heat

Add an appropriate amount of cooked lard and heat it until it is 70% hot. Put the colored pigeon eggs into the pot and fry them for two minutes. Remove them and add the bamboo shoots and radish balls to the pot

Fry for two minutes, drain off the oil, put the pot back on the stove, add the pigeon eggs, pour in 250 grams of stock, add 5 grams of MSG and 50 grams of soy sauce

, and simmer until cooked Remove and serve in a bowl.

5. Heat the wok over high heat, heat the cooked lard until it is 80% hot, deep-fry the fish maw until it can be broken, pick it up and drain off the oil. Soak the fish maw

in water, take it out, and cut it into pieces 4.5 cm long and 0.8 cm wide. Put the wok on high heat, add 50 grams of cooked lard, heat until it is 70% hot, add 35 grams of green onions and 45 grams of ginger slices, stir until fragrant, add chicken, duck and mutton Stir-fry elbows, pig's trotters, chicken gizzards

, pork belly, etc., add 75 grams of soy sauce, 10 grams of MSG, rock sugar, 150 grams of Shaoxing wine, chicken broth, star anise, and cinnamon and stir-fry evenly.

Cover and cook for 20 minutes, remove the onion and ginger, put it in a small basin, and set aside the soup.

6. Wash a medium-sized Shaoxing wine jar, pour 500 grams of water into it, place it on a charcoal-burning stove, and heat it over low heat until the water in the jar is hot.

Pour off the hot water in the jar, take a small bamboo grate and put it on the bottom. First put the cooked chicken, duck, lamb knuckles, pig's trotters, pork belly, chicken gizzards, etc., then put the shark's fin, Wrap ham, scallops, and abalone in a rectangular shape with clean gauze and place them on top of chicken, duck and other meat pieces

. Arrange mushrooms, winter bamboo shoots, and white radish balls on the gauze wrap. Finally, pour in the soup and use Put the lotus leaf cover on the mouth of the jar to seal tightly, then cover it with a small bowl. Place the wine jar filled with raw materials on the charcoal stove, simmer over low heat for 2 hours, then open the lid and quickly chop the thorns. Put the ginseng, tendons, fish lips, and fish maw into the jar, seal the mouth of the jar, and simmer for another hour before taking it out. When serving, pour the ingredients from the altar into a vegetable basin and place the fried pigeon eggs on top. When serving, you can have a plate of coir raincoat radish, mustard, cooked ham slices mixed with bean sprouts, and stir-fried bean sprouts with mushrooms

As well as silver rolls and sesame pancakes (this is a traditional food in Fuzhou Method. It is better to use more materials to make a large-scale "Buddha Jumps Over the Wall".

To make a small and medium-sized one, the materials used can be reduced accordingly).

Features: Various foods, soft, glutinous and crispy, rich in meat flavor, thick and delicious soup, flavorful, endless aftertaste, rich in nutrients, and

can improve eyesight, nourish the skin, and activate blood circulation. Relaxes the muscles, nourishes yin and nourishes the body, and increases appetite.