Buddha Tiaoqiang is composed of the following dishes:

1. Abalone

The main ingredient in Buddha Tiaoqiang is abalone. Abalone is generally divided into two, three, five and six heads. The fewer the number of heads, the larger it is. Therefore, larger abalones will definitely be added to Buddha Jumping Over the Wall.

When adding abalone, you also need to cut the abalone into flower knives, so that the stewed abalone will have more texture and will be more elastic when eaten.

2. Fish maw

Zanthoxylum bungeanum is actually fish maw. When you drink the soup of Buddha Jumping over the Wall, you will feel that the soup is very sticky. In fact, it is because of the presence of flowers in it. Glue, the soup cooked in this way is thick and delicious, and full of umami. At the same time, these sol can also be coated on the surface of food, which is also one of the characteristics of Cantonese cuisine.

3. Yao Zhu

Yao Zhu is also one of the most commonly used ingredients in Cantonese cuisine. It is somewhat similar to the senbei that everyone usually eats. It is usually dry, but it is very delicious. When it is stewed in the Buddha Jumping Wall, it will bring a lot of fragrance.

At the same time, the stewed scallops taste more chewy, soft but not rotten, and very delicious, so the scallops are also an indispensable ingredient in Buddha Jumping Over the Wall.

4. Chicken soup

When making Buddha Jumps Over the Wall, it is generally necessary to add stock, and the stock is usually chicken stock. This way, the chicken soup paired with some seafood will make the whole dish taste more delicious.

At the same time, the more the chicken soup is simmered, the fresher it becomes, and its nutritional value is also very high. Therefore, the nutritional value of the dish "Buddha Jumps Over the Wall" will be improved to a higher level.

5. Dried food such as scallops and sea cucumbers

should be soaked in advance. Fish maw needs to be soaked in oil. When stewing, it must be simmered over a slow fire and not too impatient. Only by simmering over a slow fire can all the nutrients be integrated into the soup. When the lid is removed, the aroma will be fragrant. The traditional Buddha Jumping over the Wall is usually stewed in an old wine jar.