Steamed Abalone with Shark’s Fin and Fish Maw in Broth

Belonging cuisine

Fujian cuisine/dishes

Recipe efficacy

Tonifying deficiency, nourishing body and regulating malnutrition

Making material

There are as many as 18 kinds of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork tripe, sheep elbow, toe of hoof, tendon of tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom and bamboo shoots. The cooking process is very complicated: firstly, the 18 raw materials are fried, fried, cooked and fried to make various dishes with their own characteristics, and then they are stacked in a big Shaoxing wine jar layer by layer, and a proper amount of soup and Shaoxing wine are injected to fully blend the soup, wine and vegetables, and then the jar mouth is sealed with lotus leaves and heated on the fire. The use of fire is also very particular. It is necessary to choose white charcoal that is heavy and does not smoke. First, boil it on a strong fire, and then simmer it slowly for five or six hours on a slow fire. This is the end of the story.

Ingredients: 500g of shark's fin in water, 6 clean duck gizzards, 250g of sea cucumber in water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom in water, 250g of pork knuckle tendon in water, 95g of fat pork, and large pork belly/kloc. 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.

manufacture craft

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 for 2 hours with low fire, then open the lid, quickly put Stichopus japonicus, tendons, fish lips and high belly into the jar, immediately seal the jar mouth, simmer 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.

"Buddha jumps over the wall", that is, "full of incense", also known as "Li Shou Quan", is the chief famous dish in Fujian Province. It is said that Xuanquan, a monk in the Tang Dynasty, passed by the "Fujian Capital" on his way to the Shaolin Temple in Fujian, and stayed at the hotel for the night. Just across the wall, your official gave a banquet with "full altar incense", and the monk was salivating at it. He abandoned Buddhism for many years and jumped over the wall to enjoy "full altar incense". The Buddha jumps over the wall, hence the name.

A brief history of Buddha jumping over the wall;

Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, the envoy of Fujian Province. In order to curry favor with Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to fill chicken, duck, mutton, pork tripe, pigeon eggs and seafood with 10 kinds of raw materials and auxiliary materials, and it was named Fushouquan. After Zhou Lian tasted it, she was full of praise. Later, Zheng Chunfa, an official chef, learned how to cook this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, he made a sensation in Rongcheng with this dish. On one occasion, a group of literati came to taste this dish. When Fushou went to the Xi Qitan, the meat and fragrance overflowed. One of the scholars was ecstatic, which triggered poetry, and immediately sang: "The altar is full of meat and fragrance, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall. 1965 and 1980, respectively, in Guangzhou Nanyuan and Hong Kong, Fuzhou cuisine, which mainly cooked the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever all over the world. Restaurants opened by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha jumps over the wall and has been seated at the state banquet for the heads of state such as Prince Sihanouk, President Reagan of the United States and Queen Elizabeth of England, which has been greatly appreciated, making this dish even more famous in the world.