This dish is made of many seafood treasures, unique in preparation method, delicious, incomparable to ordinary delicacies, rich in nutrition and well-known at home and abroad.
Ingredients:
500g of shark fin, 6 clean duck gizzards, 250g of Stichopus japonicus, pigeon eggs 12, net fat hen 1 bird, 200g of water-soaked mushroom, 250g of pork knuckle tendon, 95g of fat pork, and large pork belly/kloc-0. Boiled scallops 1 25g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lips made with water 250g, crystal sugar 75g, bream125g, high-quality soy sauce 75g, and abalone1.
Production method:
1. Remove the sand from the shark's fin, pick it up and arrange it on a bamboo grate, put it in a boiling water pot, add 30g of onion, ginger slices15g and Shaoxing wine100g for 0/0 minute, remove its fishy smell, and pick off the onion and ginger, so that the juice is not needed.
2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g10min to remove fishy smell, and take them out, and pick up the onions and ginger.
3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small basin, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-0, steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.
4. Cut off the head, neck and feet of chickens and ducks respectively. The pig's trotters are shelled, plucked and washed. Scrape and wash the sheep's elbows. Cut each of the above four ingredients into 12 pieces, blanch them in a boiling water pot together with the clean duck gizzards, remove the blood and scoop them up. Wash the pork belly inside out, blanch it with boiling water twice, remove the foul smell, cut it into 12 pieces, put it in the pot, add 250g of soup and boil it, and add 85g of Shaoxing wine to scoop it up at once, without using the soup and sweat.
5. Wash Stichopus japonicus and cut each into two pieces. Wash the pork trotters' tendons and cut them into 2-inch long sections. Add water 1 50g to the clean ham tenderloin, put it in a steamer, steam it for 30min, remove the steamed juice, and cut it into pieces with a thickness of about1cm. Boil the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put in the pot and burned to 70% heat, 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 and take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.
6. Leave 50 grams of residual oil in the pot. When the heat is 70%, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pork belly for a few times, and add 75 grams of soy sauce, monosodium glutamate 10 gram, 75 grams of crystal sugar and 2 Shaoxing wine.
7. Wash a Shaoxing jar, add 500 grams of clean water, heat it on a low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly pieces, flower mushrooms and bamboo shoots, and then add shark's fin, ham slices and scallops. After loading, put the jar on a charcoal stove, simmer it for 2 hours, then open the lid, quickly put Stichopus japonicus, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer 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 pigeon eggs on the top. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and silver coils and sesame seed cakes.
note:
1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.
2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on their faces.
3. Finally, when all kinds of raw materials are put into the altar, they must be simmered on a small fire, and they should not be impatient, otherwise the effect will not be achieved.
Features: the food is diverse, soft and tender, with rich meat flavor, thick and delicious soup, delicious taste, endless aftertaste, rich nutrition, and
It has effects in improving eyesight, caring skin, promoting blood circulation, relaxing muscles and tendons, nourishing yin, strengthening body, and stimulating appetite.
Story:
The dish "Buddha jumps over the wall" is said to have originated in the light years of the Qing Dynasty, with a history of 200 years. This dish consists of eighteen main ingredients and twelve auxiliary ingredients.
The materials blend with each other. Its raw materials are chicken, duck, mutton, pork belly, hoof tip, tendon, ham and chicken and duck gizzards; There are fish lips, shark fins,
Sea cucumber, abalone, scallop, fish with high belly; There are also pigeon eggs, mushrooms, bamboo shoots and razor clams. More than 30 kinds of raw materials and auxiliary materials are added separately.
After modulation, layered into the altar. For many years, Shaoxing wine jar, which contains Shaoxing famous wine and.
Material blending. Stewed Buddha jumps over the wall and pays attention to storing fragrance and preserving taste. After filling the altar, the mouth of the altar is sealed with lotus leaves and then covered. Simmer the fire of Buddha jumping over the wall
The species is a strict, pure and smokeless charcoal fire, which is made by simmering for five or six hours with low fire after boiling. Simmer into an altar, slightly open the lotus
Leaves, there is a smell of wine. This soup is thick and brown, but thick and not greasy. When eating, the aroma of wine is mixed with various fragrances, and the fragrance floats four times.
Rotten but not rotten, with endless taste.
The name "Buddha jumps over the wall" is legendary because a monk can't resist its mouth-watering fragrance and jump over the wall to get it.
Buddha jumps over the wall "is a famous traditional dish with all kinds of delicacies, and it is the representative work of Fujian cuisine." Its main raw materials are shark's fin, sea cucumber, chicken breast, duck meat, pork tendon, mushrooms, abalone, pigeon eggs and so on.