Making materials

There are 18 kinds of raw materials for Buddha Tiaoqiang: sea cucumber, abalone, shark fin, scallop, fish lip, fish maw, razor clam, ham, pork belly, lamb knuckle, Hoof tips, tendons, chicken breasts, duck breasts, chicken gizzards, duck gizzards, mushrooms, winter bamboo shoots, etc. The cooking process is very complicated: 18 kinds of raw materials are first fried, stir-fried, boiled and deep-fried to make various dishes with their own characteristics, and then they are piled layer by layer in a large Shaoxing wine jar. Pour in an appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and vegetables, then seal the mouth of the jar with lotus leaves and cover it tightly, and put it on the fire to heat. The use of fire is also very particular. You need to use white charcoal that is solid and does not emit smoke. It is first brought to a boil on a strong fire, and then slowly simmered on a slow fire for five or six hours, and then it is done.

Ingredients: 500 grams of shark fin, 6 clean duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 clean fat hen, 200 grams of shiitake mushrooms, and shui pig 250g tendon, 95g pork fat, 1 large pork belly, 75g ginger slices, 500g lamb elbow, 95g green onion, 150g clean ham tendon, 10g cinnamon, 125g cooked scallops, 2500 grams of Shaoxing wine, 500 grams of pure winter bamboo shoots, 10 grams of MSG, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream tripe, 75 grams of fine soy sauce, 1000 grams of golden abalone, 1000 grams of pork bone soup, and pig trotter tips 1000g, 1000g cooked lard, 1 clean duck.