There are as many as 18 kinds of raw materials of Fotiaoqiang, which belongs to Fujian cuisine: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork belly, sheep's elbow, hoof tip, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, etc. The cooking process is very complicated: firstly, the 18 raw materials are fried, fried, cooked and fried to make various dishes with their own characteristics, and then they are stacked in a big Shaoxing wine jar layer by layer, and a proper amount of soup and Shaoxing wine are injected to fully blend the soup, wine and vegetables, and 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. Ingredients: 500g of shark's fin in water, 6 clean duck gizzards, 250g of sea cucumber in water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom in water, 250g of pork knuckle tendon in water, 95g of fat pork, and large pork belly/kloc. 0 g, steamed scallop 125 g, Shaoxing wine 2500 g, clean winter bamboo shoots 500 g, monosodium glutamate 10 g, fish lips with water 250 g, crystal sugar 75 g, bream belly 125 g, high-quality soy sauce 75 g, abalone/kloc-0. 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 for 2 hours with low fire, then open the lid, quickly put Stichopus japonicus, tendons, fish lips and high belly into the jar, immediately seal the jar mouth, simmer 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. Shark's fin (dry): Shark's fin is a kind of high-grade food with high protein, low sugar and low fat, which is rich in gum, refreshing and soft. Shark fin contains lipid-lowering, anti-arteriosclerosis and anti-coagulation components, which have preventive and therapeutic effects on cardiovascular diseases; Shark fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark's fin is sweet, salty and flat in nature. It can moisten water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify the five internal organs, strengthen the waist and benefit deficiency and tuberculosis. Abalone: Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A; Has the functions of nourishing yin, clearing away heat, benefiting essence and improving eyesight. Pheasant: The content of calcium, phosphorus and iron in pheasant is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasant also has the effects of strengthening the spleen and nourishing the stomach, stimulating appetite and stopping diarrhea. Pheasant chicken has the special function of eliminating phlegm and nourishing brain, can cure expectoration and prevent Alzheimer's disease, and is a valuable product in game. Chinese medicine believes that pheasant is warm and sweet; It has the effects of invigorating the middle energizer, invigorating the spleen and stopping diarrhea; It is suitable for people with diarrhea due to deficiency of spleen and stomach, weakness after illness, loss of appetite and frequent urination. Chicken: Chicken meat is tender, delicious, nutritious and has the function of nourishing and keeping fit. The content of protein in chicken is very high, and the digestibility is high, so it is easy to be absorbed and utilized by human body, and it has the function of strengthening physical strength and body. Chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Motherland medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles. Scallop: scallop contains nutrients such as protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium, etc. scallop is rich in sodium glutamate, and its taste is extremely fresh. Compared with fresh scallop, its fishy smell is greatly reduced. Scallop has that function of nourishing yin and tonify kidney, regulating stomach and regulating middle warmer, and can be use for treating dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular eating is helpful for lowering blood pressure, cholesterol, tonifying body building; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis. Ham: Ham is bright in color, distinct in red and white, salty and sweet in lean meat, delicious in fat meat, and easy to be absorbed by human body. It has the functions of nourishing stomach, promoting fluid production, tonifying kidney and strengthening yang, consolidating bone marrow, strengthening foot strength and healing wounds. Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and more dietary fiber, which can absorb a lot of oil to enhance the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, which will reduce the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food stagnation and prevent constipation, but also be a good product for obese people to lose weight and reduce diseases related to high fat. In addition, because bamboo shoots are rich in nicotinic acid and dietary fiber, they can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have certain effects of preventing digestive tract tumors.