30 grams of shark fin

Abalone15g

Yaozhu10g

Wide belly15g

20 grams of prawn meat

Quail eggs 20 grams

Winter bamboo shoots10g

Lentinus edodes15g

20 grams of chicken (cooked)

Two slices of ginger

Shaoxing huadiao wine 50ml

Shangtang 150ml

Salt 1 g

A little white pepper

Other tastes

Braised process

Hours are time consuming.

Divine difficulty

Steps of Buddha jumping over the wall

1

Spread the ginger slices on the bottom of the can first.

2

Then spread the winter bamboo shoots.

three

Spread mushrooms in turn.

four

Add the cooked chicken.

five

At the same time, add shrimp.

six

Put in the yaozhu.

seven

Add quail eggs.

eight

Then put it into the belly.

nine

Spread shark's fin and smooth it.

10

Put a small abalone on the top.

1 1

Spoon half the carved wine into the jar.

12

Stir-fry spoon on fire and pour soup.

13

Pour the other half of the carved wine and bring it to a boil.

14

Season with a little salt.

15

Sprinkle a little pepper.

16

Scoop the soup into the jar.

17

Close the lid of the can.

18

Wrap the jar with plastic wrap.

19

It is necessary to seal the jar tightly.

twenty

Put the sealed jar into the cage.

2 1

Cover the pot and steam for two hours over medium heat.

22

Take it out after steaming, and cut the plastic wrap with scissors.

23

Put a saucer under the jar and serve.