Ingredients required for the Buddha jumping wall: 500g shark fin, 6 clean duck gizzards, 250g sea cucumber, pigeon eggs 12, clean fat hen 1 bird, 200g water-soaked mushrooms, 250g pig's trotters, 95g fat pork and 65438+ pieces of pork belly.

The seasoning is 75g of ginger slices, 95g of onion segments, 0g of cinnamon10g, 20g of steamed scallops120g, 2,500g of Shaoxing wine, 50g of clean winter bamboo shoots, 0g of monosodium glutamate10g, 250g of fish lip water, 75g of crystal sugar and 75g of fermented grains/kloc-0.

Flavor characteristics:

Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious.

There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, and the flavor floated four times, rotten but not rotten, with endless aftertaste.

Refer to the above? Baidu encyclopedia-Buddha jumps over the wall