Detailed introduction to the practice of Buddha jumps over the wall Cuisine and efficacy: Fujian cuisine Buddha jumps over the wall of the preparation of materials: Main ingredients: 500 grams of shark's fins, net gizzard 6, 250 grams of gizzard, pigeon eggs, 12 pigeon eggs, net fat hen 1, 200 grams of mushrooms, 250 grams of pig's hoof sinews, 95 grams of pork fat, a large pork belly, 75 grams of ginger, 500 grams of sheep's elbow, scallions, 95 grams of net ham tendon 150 grams, Gui Pi 10 grams, cooking hair 125 grams of dried scallops, net ham tendons, 150 grams, Gui Pi 10 grams, cooking hair 125 grams of dried scallops. 150g, 10g of cinnamon, 125g of dried scallop, 2500g of wine, 500g of asparagus, 10g of monosodium glutamate, 250g of fish lips, 75g of rock sugar, 125g of bream maw, 75g of soy sauce, 1,000g of abalone, 1000g of pork bone broth, 1,000g of pig's trotters, 1,000g of lard, 1 net duck. Specialties of Buddha jumps over the wall: 1. "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty, Fuzhou Yangqiao Lane official silver bureau of an official, hosted a banquet at home to invite the Chief Secretary Zhou Lian, the official's wife personally in the kitchen, the selection of chickens, ducks, meat and other more than 20 kinds of raw materials into the altar of the Shaoxing wine, simmered carefully into the meat and meat dishes, Zhou Lian tasted it was full of praise. Afterwards, Zhou Lian took the court chef Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully study, in the material to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "poly spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely loved praise. One day, a few showmen came to the museum to drink and taste the dishes, the official held an altar of dishes to the showmen table, altar lid open, full of meat dishes, Zhou Lian tasted after the praise. Afterwards, Zhou Lian took the government kitchen Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully studied, in the ingredients to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "gathering spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely praised. One day, a few showmen came to the museum to drink and taste the dishes, the official held an altar of dishes to the showmen's table, the altar lid opened, full of meat aroma. Xiu Cai smell intoxicated. Some people are busy asking what is the name of this dish, answer: not yet named. So the showman was present to recite a poem, one of the poem cloud; "altar open meat aroma wafting the four neighbors, Buddha heard the abandoned bomb jumped the wall." The crowd shouted. From then on, quoting the meaning of the poem: "Buddha jumped over the wall" has become the proper name of this dish, which has a history of more than 100 years. 2. This dish is made of seafood treasures, the production method is unique, flavorful, non-comparable to ordinary delicacies, and nutritious, well-known in China and abroad. Teach you how to do Buddha jumping wall, how to do Buddha jumping wall to be delicious 1. will be the shuihaifa shark fins to sand, pick the whole row in the bamboo grates, put into the boiling water pot with 30 grams of green onion, 15 grams of ginger, Shaoxing wine 100 grams to cook for 10 minutes, support the fishy taste out, pick off the green onion, ginger, juice is not used, will be taken out of the grates put into a bowl, shark fins on the pig fat pork, add 50 grams of Shaoxing wine, on the drawer on the high-flying fire steaming for 2 hours to take out, pick off the fat meat, decanting Remove the fat meat and decant the steaming juice. 2. fish lips cut into long 2 cm, 4.5 cm wide block, put into a pot of boiling water, add 30 grams of green onion, 100 grams of wine, 15 grams of ginger to cook for 10 minutes to remove fishy fish out, pick off the green onion, ginger. 3. money abalone into the cage drawer, steam with high fire to take rotten out, wash each piece into two pieces, graver crosses, into a small pot, add 250 grams of bone broth, 15 grams of Shaoxing wine, put into the cage drawer steam 30 minutes out of the cage, decanting the steam juice. Pigeon eggs cooked, shell. 4. Chicken and duck were chopped off the head, neck, feet. Pig's hoof tip picking shell, pull out the hair, wash. Sheep elbow scraped clean. Above four materials are cut into 12 pieces, and net gizzard and blanch under boiling water pot, remove the blood. Pork belly inside and outside rinsed clean, blanch twice with boiling water, remove the cloudy taste, cut into 12 pieces, into the pot, add with 250 grams of soup boiling, add 85 grams of wine blanch and fish up, soup sweat without. 5. will be the hair of the ginseng clean, each cut into two pieces. Hydrogenated pig's trotters washed, cut into 2-inch-long sections. Net ham tendon meat with 150 grams of water, on the cage drawer with high-fire steaming 30 minutes out, decant the steam juice, cut into pieces about 1 cm thick. Asparagus blanch in a pot of boiling water, each straight cut into four pieces, gently patted flat. Pan set on high heat, cooked lard in a pot to seventy percent heat, pigeon eggs, asparagus blocks under the pot fried about 2 minutes. Subsequently, the fish high fish maw into the pot, fried to the hand can be broken, poured into the funnel to drain the oil, and then put into the water to soak out, cut into long 4.5 cm, 2.5 cm wide block. 6. pot to stay in the oil 50 grams, with a high fire until 70% hot, will be 35 grams of green onions, ginger 45 grams of pot stir fry after the flavor, into the chicken, duck, sheep elbow, pig's trotters, duck gizzard, pork belly blocks fried a few times, add 75 grams of soy sauce, monosodium glutamate 10 grams of rock sugar 75 grams of shaoxing wine 2150 grams of bone broth 500 grams of cinnamon, cover and cook for 20 minutes, pick off the green onions, ginger and cinnamon, start the pot and fish out of the ingredients in the basin, the soup to be used. Soup to be used. 7. take a shaoxing wine altar clean, add 500 grams of water, put on a micro-fire heat, pour clean altar water, the bottom of the altar to put a small bamboo grates, first of all, will be boiled chicken, duck, goat, elbow, pig's trotters, duck gizzard, pork belly block and flower mushrooms, asparagus blocks into, and then the shark's fins, ham slices, dried scallops, slices of abalone wrapped in gauze into a rectangular shape, placed in the chicken, duck and other materials, and then poured into the chicken, duck and other materials such as cooking the broth, with a lotus leaf on the altar to seal the lid. Cover the mouth with a lotus leaf and press a small bowl upside down. After loading, the wine altar placed on a charcoal stove, simmering over a small fire for 2 hours after opening the lid, speed will be ginseng, trotters, fish lips, fish high belly into the altar, immediately seal the altar mouth, simmering for one hour to take out, on the dish, the altar mouth vegetables Hu poured in a large pot, gauze bag open, pigeon eggs on the top. At the same time, follow the Demoiselle radish a dish, ham with bean sprouts a dish, mushrooms fried bean sprouts a dish, a dish of oil spicy mustard, as well as silver silk rolls, sesame seed pancakes to eat. Note: 1. soaked dried scallop: wash the dried scallop, put it into a bowl, add a little soup and green onion, ginger, put it into a cage drawer and steam it. 2. Flowering mushrooms: mushrooms produced at the end of spring and early spring, with chrysanthemum pattern on the surface. 3. Finally, all kinds of raw materials into the altar, must be simmered on a small fire, can not be rushed, or not achieve the effect.