Manufacturing method of Buddha jumping wall

Practice 1

Ingredients and raw materials

6 dried abalone

Huajiao 1 tablet

Dry sea cucumber Article 6

Old hen soup 1 pot

Duck breast (or duck leg) 1 piece

Ham meat 100g

5 flower mushrooms (or soaked dried mushrooms)

6 grass shrimps (or river shrimps)

Meretrix meretrix 10

Pig feet 1 each

Pigeon eggs (or quail eggs) 10.

Winter bamboo shoots 1 piece

Yaozhu (or scallop) 1 bar

pork belly

step

Blanch the duck legs and pig feet, wash the fresh abalone and send it to dry sea cucumber.

Jinhua ham and abalone steamed, pork belly blanched, mushrooms and bamboo shoots cooked in pigeon eggs.

Fried duck leg and pork feet

Add other meat and broth, and put mushrooms and bamboo shoots at last.

Stew in casserole for 5 hours, and collect the juice.

Practice 2

Required ingredients

Ingredients: 500g of shark's fin with water, 6 clean duck gizzards, 250g of sea cucumber with water, pigeon eggs 12, net fat hen 1 bird, 200g of mushroom with water, 250g of pork knuckle tendon with water, 95g of fat pork, and large pork belly/kloc.

Seasoning: 75g of ginger slices, 95g of onion segments, 0/0g of cinnamon bark/kloc-0, 25g of cooked scallops/kloc-0, 2,500g of Shaoxing wine, 500g of clean winter bamboo shoots, 0/0g of monosodium glutamate/kloc-0, 250g of water-fried fish lips, 75g of rock sugar, and tripe.

step

Remove the sand from the shark's fin, pick it up and arrange it on the bamboo grate, put it in a boiling water pot, add 30g of onion, ginger slices15g, Shaoxing wine100g and cook it for 0/0min, take it out, remove the onion and ginger, and put the grate into a bowl.

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 slices15g, and cook for 0/0 minute to remove the fishy smell, then take them out, and remove the onions and ginger.

Put the abalone in a steamer, steam it with high fire, take it out, wash each piece into two pieces, soak the flowers, put it in a small basin, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the juice. Cooked pigeon eggs, shelled.

Chickens and ducks have their heads, necks and feet chopped off. 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, boil them in a boiling water pot together with the clean duck gizzards, and pick 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 to boil, and add 85g of Shaoxing wine to blanch it, and then take out the soup.

Wash the sea cucumber and cut each one 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 heated to 70%, cook 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 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.

50 grams of residual oil is left in the pot. When the heat reaches 70% with high fire, 35 grams of onion and 45 grams of ginger slices are fried in the pot to smell, then add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pig's belly to fry for a few times, and add 75 grams of soy sauce, monosodium glutamate 10, 75 grams of crystal sugar and 2/kloc Shaoxing wine.

Clean an old Fujian wine 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 tripe, flower mushrooms and winter bamboo shoots, and then add shark's fin, ham slices, scallops and winter bamboo shoots. After loading, put the jar on a charcoal stove, simmer it for 2 hours, then open the lid, put the sea cucumber, 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 the 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.