In the country, which store name in Fujian is the most well-known, that is Sha Xian snacks, and the most famous dish, when the Buddha jumped over the wall. This Fuzhou dish that has set off the Buddha jumping over the wall fever in the world, it is rich in ingredients, abalone, sea cucumber, fish lips, yak skin gelatin, apricot abalone mushrooms, trotters, mushrooms and so on, it is also rich in nutrients, can promote the development of beauty, delay aging, enhance immunity, it is a good tonic. In this issue of Min Cuisine Culture, we teach you how to make delicious Buddha jumps over the wall at home.

Main ingredients:

Shuihaifa skate shark's fin (30 grams), small abalone (15 grams), dry scallop (10 grams), shuihaifa Guang maw (15 grams), prawn meat (20 grams), quail eggs (20 grams).

Seasonings:

Fresh asparagus slices (10g), mushrooms (15g), cooked chicken (20g), two slices of ginger (5g), Shaoxing Huadiao Wine (50ml), stock (150ml), salt (1g), white pepper (a little).

Preparation method:

1, first lay the ginger slices on the bottom of the jar, then lay the asparagus slices, in turn lay the mushrooms, then put in the cooked chicken, and at the same time put in the shrimp meat.

2, put in the scallop, then put in the quail egg, then put in the broad tripe, lay the shark's fin, and spread the shark's fin flat.

3, put a small abalone on the top, scoop half of the Huadiao wine into the jar, frying spoon on the fire into the soup.

4, pour the other half of the Huadiao wine to boil, season with a little salt, and then sprinkle a little pepper, ladle the soup into the can, cover the lid of the can.

5, wrap the jars with plastic wrap, to seal the jars tightly, put the sealed jars into the cage.

6, cover the pot with a lid, steam with medium heat for two hours, steam and remove, use scissors to cut the plastic wrap, in the jar under the mat on the mat tray can be served.