The ingredients are: shark's fin with water, clean duck gizzard, sea cucumber with water, pigeon eggs, hens, mushrooms with water, pig's trotters, fat pork, big pig's belly and sheep's elbow.

Seasonings include: monosodium glutamate, crystal sugar, ginger slices, onion segments, cinnamon, fried scallops, Shaoxing wine, winter bamboo shoots, water-fried fish lips, bream bellies, superior soy sauce, abalone, pork bone soup, pig's hoof tips, cooked lard, and clean ducks 1 piece.

Cooking steps: 1. Put the boiled shark's fin in a pot, add onion, ginger and Shaoxing wine, and cook for 15 minutes. Pick out the onion and ginger without juice. Put pork fat on the shark's fin, add a little Shaoxing wine, steam it for 2.5 hours, then take it out, remove the fat pork and remove the steamed juice.

2. Cut the fish lips into pieces of1.5cm and 4cm wide, put them in a pot and cook them with onion, Shaoxing wine and ginger for15min to remove the fishy smell, then take them out and remove the onion and ginger.

3. Put the abalone in the steamer, steam it with strong fire and take it out. After washing, each piece will be cut into two pieces and changed into a cross knife. Add onion, ginger bone soup and Shaoxing wine, put it in the steamer and steam it with strong fire for 35 minutes, then take it out and remove the steamed juice.

4. Cut pig's trotters, sheep's elbows, chickens and ducks (chickens and ducks turn around, neck and claws) into 10 pieces, boil them with duck gizzards in boiling water, remove blood and fish them out. Wash the pork belly, put it in boiling water twice, remove the odor, cut it into 10 pieces, put it in the pot, add the soup to boil, add Shao wine and take it out once, leaving the soup unnecessary.

5. Cut the sea cucumber into two pieces, wash the pig's trotters and chop them into small pieces. Clean ham tenderloin with clear water, steam in a steamer for 35 minutes, remove the steamed juice, and cut into pieces with a thickness of about 1 cm. After the winter bamboo shoots are cooked in the pot, they are taken out, and each bamboo shoot is cut into four pieces, and the bamboo shoots are gently flattened. Put the cooked lard in the pot. When the oil temperature in the pot is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes and pick them up. Then, put the fish in the pot, fry until the hands can be broken, pour it into a colander to drain the oil, then soak it in clear water, take it out, and cut it into pieces 4 cm long and 2 cm wide.

6. There is base oil left in the pot. When the oil temperature is 70% hot, add onion and ginger into the pot and stir-fry until fragrant. Then add chicken, duck, sheep elbow, pig's trotters, duck gizzard and pork tripe to stir-fry a few times, add soy sauce, monosodium glutamate, rock sugar, Shaoxing wine, bone soup and cinnamon, cover and cook for 25 minutes, then take out all the ingredients from the pot and put them in a basin.

7. Use an authentic Fujian old wine jar, put clean water on a small fire to heat it, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked duck gizzard, duck, sheep elbow, pig's hoof tip, chicken, pork belly, mushroom with flowers and bamboo shoots, and then wrap the shark's fin, scallops and abalone slices with gauze. Put the jar on a charcoal stove, cook it on low fire for 2 hours, then quickly put the sea cucumber, tendon, fish lips and high belly into the jar, seal the jar mouth, cook it for another hour, and take it out. When serving, pour the jar mouth cabbage into a big basin, open the gauze bag and put the quail eggs at the top.

8. A delicious and authentic Buddha jumping wall is ready!