The materials and practices of the Buddha jumping over the wall, what are the materials of the Buddh

Ingredients: 500 grams of shark fin in Shuifa, 6 net duck gizzards, 250 grams of stinging cucumber, 12 pigeon eggs, 1 net fat hen, 200 grams of shiitake mushrooms, 250 grams of pork trotters and tendons in Shuifa, 95 grams of pork fat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb elbow, 95 grams of green onions, 150 grams of net ham tendon, 10 grams of cinnamon, 125 grams of dried scallops, 2500 grams of Shao wine, 500 grams of net winter bamboo shoots, 10 grams of monosodium glutamate, 250 grams of Shuifa fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of high-quality soy sauce, 1000 grams of abalone, 1000 grams of pork bone broth, 1000 grams of pork trotter tips, 1000 grams of cooked lard, 1 net duck.

Method:1Remove the sand of the shark fin from the water, remove the whole row on the bamboo grate, put it into the pot of boiling water, add 30 grams of green onions, 15 grams of ginger slices, 100 grams of Shao wine and cook for 10 minutes, remove the fishy smell, pick up the green onion and ginger, do not use the juice, take out the grate and put it into the bowl, place the pig fat meat on the shark fin, add 50 grams of Shao wine, steam it for 2 hours in the basket drawer and take it out, pick up the fat meat, and decant the steamed juice.

2.Cut the fish lips into pieces 2 cm long and cm wide, put them in a pot of boiling water, add 30 grams of green onions, 100 grams of Shao wine, 15 grams of ginger slices, and boil for 10 minutes to remove the fishy and remove them, and pick out the green onions and ginger.

3.Put the money abalone into the cage drawer, steam it out with a strong fire, take it out, wash each slice into two pieces, cut it on the cross knife, put it in a small basin, add 250 grams of bone broth and 15 grams of Shao wine, put it in the cage drawer and steam it for 30 minutes, take it out, and decant the steamed juice.

Cooking tips: Soak the scallops: Wash the scallops, put them in a bowl, add a little broth, green onions, and ginger, and put them in the cage drawer to steam.

Flower mushroom: that is, the shiitake mushroom produced in late spring and early spring, with a chrysanthemum pattern on the face. Finally, all kinds of raw materials are put into the jar, and they must be simmered over low heat, not in a hurry, otherwise the effect will not be achieved.

Summary. Buddha jumping over the wall, also known as "full altar incense" and "Fu Shouquan", is a traditional famous dish in Fuzhou, known as the "champion dish" and "king of Fujian cuisine" in Fujian cuisine. The dishes imply good luck and good fortune.

It was formed in the 70s of the 19th century, with more than 10 kinds of materials and many spices, sealed in the wine jar and simmered over a charcoal fire. After the founding of the People's Republic of China, "Buddha jumping over the wall" became the main dish of the state banquet, and in 2008, the "Buddha jumping over the wall" production technique was included in the second batch of national intangible cultural heritage list.

Buddha jumping over the wall usually uses abalone, Li sea cucumber, fish lip, scallop, duck treasure, fish maw, fish maw, scallops, pigeons, ribs, razor clams, ham, pork belly, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs and potatoes and other dozens of ingredients.

Buddha jumping over the wall, also known as "full altar incense" and "Fu Shouquan", is a traditional famous dish in Fuzhou, known as the "champion dish" in Fujian cuisine and "the change of Fujian cuisine". The dishes imply good luck and good fortune. It was formed in the 70s of the 19th century, with more than 10 kinds of materials and many spices, sealed in the wine jar and simmered with charcoal.

After the founding of the People's Republic of China, the "Buddha jumping over the wall" became the main dish of the state banquet, and in 2008, the "Buddha jumping over the wall" production technique was included in the second batch of national intangible cultural heritage list.

Summary. The materials of the Buddha jumping over the wall are: sea cucumber, abalone, vegetarian wings, pigeon eggs, cordyceps flowers, fish maw, scallops, mushrooms, chicken broth, chicken breast, ham and pork trotters.

It's a hard dish with a very complicated recipe. It's because there's a lot of work. Buddha jumping over the wall, also known as Fu Shouquan, is a special dish in Fuzhou City.

It belongs to the Fujian cuisine. The above information** is provided for meals.

The materials of the Buddha jumping over the wall are: sea cucumber, abalone, vegetarian wings, pigeon eggs, cordyceps flowers, fish maw, scallops, mushrooms, chicken with broth, chicken breast, ham and pork trotter tendons. It's a hard dish with a very complicated recipe.

Because the early order of the work is particularly stupid, there are many digging codes. Buddha jumping over the wall, also known as Fu Shouquan, is a special dish in Fuzhou City. It belongs to the Fujian cuisine.

The above information** is provided for meals.