Firstly, the raw materials are fried, fried, cooked and fried in various ways, and processed into various flavors with the characteristics of frying, frying, cooking and frying. Then, the raw materials are stacked in a big Shaoxing wine jar layer by layer, and appropriate amount of soup and Shaoxing wine are injected to fully blend the soup, wine and vegetables. 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.
Fotiaoqiang, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. Because the "Buddha jumps over the wall" is to simmer dozens of raw materials in one altar, it not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich and fragrant, and it is not greasy; The ingredients are permeated with each other, and the taste is delicious. The soup is thick and brown, but thick and not greasy.
Origin of Buddha jumping wall dishes
Statement 1
During the Daoguang period of the Qing Dynasty, officials from Fuzhou Bureau of Official Money hosted a banquet for Zhou Lian, Fujian Minister of Public Security. There is a dish called "Fushouquan" at the dinner, which is made of chicken, duck, sheep elbow, pig's trotters, ribs, pigeon eggs and so on by slow fire. Zhou Lian was very satisfied after eating. After returning home, he ordered the chef Zheng Chunfa to copy the original dish according to law, which reduced the consumption of meat and added a variety of seafood to make the finished dish richer and more delicious.
Later, Zheng left the special envoy's yamen and opened a "Sanyouzhai" restaurant on Fuzhou East Street (the predecessor of the "Juchunyuan" restaurant in Fuzhou today), and served this dish at a banquet of literati gathering. Literati cheered after the tasting, and some people wrote an impromptu poem saying, "The altar is full of meat and incense floating around, and the Buddha heard that he abandoned Zen and jumped over the wall." From then on, this dish is called "Buddha jumps over the wall".
Statement 2
According to Mr Fei Xiaotong, the people who invented this dish were beggars. These beggars carry broken crocks and beg everywhere every day, collecting all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he happened to smell a wisp of strange incense floating in the street and found that the wine left in the broken crock was poured together with all kinds of leftovers. The boss was enlightened by this, and went back to the store to mix all kinds of raw materials together with wine, creating a Buddha jumping wall.