4 sea cucumbers, 6 abalone chicken breasts 50g pork knuckle 1 segment chicken broth 300ml ham slices 1 slice, 4 pigeon eggs with 35g plain wings, 4 mushroom mushrooms 12, 8 pieces of Chinese caterpillar fungus10g gelatin, 200g of carved wine and 50 pieces of abalone juice.

Introduction to the practice of Buddha jumping over the wall:

The top soup is stewed with chicken, abalone, scallop and pork bones for 6 hours, and soaked in casserole for one night, which is more rich. Seafood ingredients are boiled with onion ginger and 100ml of carved wine and 500ml of water, blanched to remove fishy smell for later use, ready for a stew, spread ham slices at the bottom, and then add flower gum, chicken and cordyceps to shark fins.

Add sea cucumber, tendon, pigeon egg, scallop, abalone and other ingredients, mix abalone juice, carved wine and scallop chicken broth, add a stew pot, cover it when everything is ready, prepare a pot, wrap it with plastic wrap and seal it, put a proper amount of water in the pot, cover it and cook for two hours.

After 2 hours, you can get out of the pot. Carved wine can remove the fishy smell in seafood and enhance the flavor. Carved wine is rich in protein and amino acids, and its protein is the highest in the wine.