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

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 personally cook, 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.

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.

Flavor characteristics:

1. "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of the official bank of Yangqiao Lane in Fuzhou hosted a banquet at home to invite Chief Secretary Zhou Lian and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jars and carefully simmered into a meaty dish. Zhou Lian was full of praise after tasting it. Afterwards, Zhou Lian took Zheng Chun, the official chef, to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. In 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and there were a lot of delicious dishes. Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took Zheng Chun, the official chef, to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. In 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised. One day, several scholars came to the museum to drink and taste dishes, and the hall official held an altar of dishes to the scholar's table. The lid of the altar was lifted and the house was full of meat and incense. The scholar was intoxicated by the smell of incense. Someone asked the name of this dish. A: It hasn't been named yet. So the scholar improvised poems, including a poem cloud; "The altar is full of meat and fragrance floating around, and the Buddha heard that he abandoned the bouncing wall." Everyone was amazed. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.

2. This dish is made of many seafood treasures, with unique production method, rich flavor, incomparable with ordinary delicacies, rich nutrition and well-known at home and abroad.