Put the abalone in a steamer, steam it over high fire, take it out, wash it and cut it into two pieces, put on a cross knife and put it in a small pot. There are more than a dozen raw materials alone, and they are all tonic raw materials. The production process of each material is different, some are foamed, some are slightly stewed, some are hard, some are soft and some are tender. Many processes are in it, and the key to Buddha jumping over the wall is soup. Sea cucumber should be soaked for about 5 days, and the time varies. There must be no oil in the container for soaking sea cucumbers. Other dry products should also be soaked separately before use. Change the water every other day during soaking.
In the whole process of making soup, salt and monosodium glutamate can't be added, but now many chefs use additives such as chicken essence, monosodium glutamate and abalone powder to freshen up. This soup has a compound taste. As long as you know how to buy it, don't miss it, follow it and it tastes as good as a restaurant. The shopping list is in the ingredients list. The list of ingredients is a large quantity. There are many kinds of ingredients, but the quantity is small. It is suggested that four materials can be prepared at the same time.
Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty and delay aging. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops, quail eggs and so on, and the production process is also very complicated.