Which store in Fujian is the most famous in China? It's Shaxian snack, and the most famous food is the Buddha jumping over the wall. This Fuzhou dish, which once set off a Buddha jumping wall in the world, is rich in ingredients, such as abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon and mushrooms. It is also rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic. This issue of Fujian food culture teaches you how to make a delicious Buddha jumping wall at home.

Main ingredients:

Shark's fin (30g), abalone (15g), scallop (10g), swollen belly (15g), shrimp (20g) and quail eggs (20g).

Seasoning:

Fresh winter bamboo shoots (10g), water-soaked mushrooms (15g), cooked chicken (20g), two pieces of old ginger (5g), Shaoxing carved wine (50ml), Shangtang (150ml), salt (1g), etc.

Production method:

1. Spread ginger slices on the bottom of the tank, then spread winter bamboo shoots, then spread mushrooms in turn, and then add cooked chicken and shrimps.

2. Add Yao Zhu, then quail eggs, then wide belly, spread shark's fin and smooth the shark's fin.

3. Put a small abalone on it, scoop half a carved wine into the jar, stir fry with a spoon and pour the soup.

4. Pour the other half of the carved wine to boil, season with a little salt, sprinkle with a little pepper, scoop the soup into the jar and cover the cylinder head.

5. Wrap the jar with plastic wrap, seal the jar more tightly, and put the sealed jar in the cage.

6. Cover the lid, steam for two hours on medium heat, take it out after steaming, cut the plastic wrap with scissors, and put a saucer under the jar to eat.