The traditional method of making Buddha jumping over the wall is to remove the sand of shark fin from the water, remove the whole row on the bamboo grate (sound bi a kind of bamboo steaming tool, or round or square), 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, take out the fishy smell, pick up the green onions, ginger, juice is not used, take out the grate and put it into the bowl, put the pig fat meat on the shark fin, add 50 grams of Shao wine, steam it in the basket drawer for 2 hours, take it out, pick up the fat meat, and decant (the meaning of the sound bi filtration) to steam the juice. Pen ~ fun ~ pavilion www.biquge.info

Then cut the fish lips into pieces 2 cm long and 4.5 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 cook for 10 minutes to remove the fishy and remove them, and pick out the green onions and ginger.

Then put the money abalone into the cage drawer, steam it out with a strong fire, wash each piece 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. The eggs are boiled and shelled.

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Chickens and ducks are chopped off with their heads, necks, and feet cut off respectively. Remove the tip of the pig's trotters, pluck the hair, and wash it. Scrape the lamb's elbow and wash it clean. Cut 12 pieces of each of the above four ingredients, put them in a pot of boiling water together with the net duck gizzards, remove the blood and scoop them up. The pork belly is washed inside out, soaked twice with boiling water, after removing the turbidity, cut into 12 pieces, put it in the pot, add 250 grams of soup to boil, add 85 grams of Shao wine and scoop it up, and the soup is not used.

Wash the water and cut each into two pieces. Wash the pork trotters and cut them into 2-inch long sections. Add 150 grams of water to the ham tendon meat, steam it in the basket drawer for 30 minutes, decant the steamed juice, and cut it into slices about 1 cm thick. Put the bamboo shoots in a pot of boiling water and remove them, cut each straight into four pieces, and gently pat them flat. Put the pot on the fire, put the cooked lard in the pot and cook it until it is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes. Then, put the fish belly in the pot, fry it until your hands can be broken, pour it into a colander and drain the oil, then put it in clean water and soak it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

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Leave 50 grams of residual oil in the pot, when it is burned to 70% hot, 35 grams of green onions, 45 grams of ginger slices are fried in the pot to get fragrant, put in chicken, duck, lamb elbow, pig's trotter tip, duck gizzard, pork belly pieces and fry a few times, add 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2150 grams of Shao wine, 500 grams of bone broth, cinnamon, cover and cook for 20 minutes, pick off the green onion, ginger, cinnamon, take out the ingredients from the pot and put them in the pot, and the soup is set aside.

Take a Shaoxing wine jar and wash it, add 500 grams of water, heat it on a slight fire, pour the water in the jar, put a small bamboo grate at the bottom of the altar, first put the boiled chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly and flower mushroom, winter bamboo shoots into it, and then wrap the shark fin, ham slices, dried scallops, abalone slices in gauze into a rectangle, put it on the chicken, duck and other materials, and then pour in the soup of boiled chicken, duck and other materials, cover it with lotus leaves on the mouth of the altar, and press a small bowl upside down. After loading, put the wine jar on the charcoal stove, simmer for 2 hours with low heat and then open the lid, quickly put the cucumber, hoof tendons, fish lips, and fish belly into the jar, seal the mouth of the altar immediately, and simmer for another hour to take it out. At the same time, it is accompanied by a plate of radish with lichen, a plate of ham mixed with bean sprouts, a plate of fried bean sprouts with shiitake mushrooms, a plate of spicy mustard, silver silk rolls, and sesame baked cakes.

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It's just that at home, there is naturally no way to make such a big fanfare, but there is also a simple way to make it.

Start by spreading the ginger slices on the bottom of the jar.

Then spread the slices of winter bamboo shoots, the shiitake mushrooms in turn, and then add the cooked chicken. Add the shrimp meat at the same time.

Put in the scallops, then the quail eggs, then the wide belly, spread the shark fins, and spread the shark fins, put a small abalone on top, and scoop half of the Huadiao wine into the jar.

Pour the soup into the pot with a frying spoon, pour in the other half of the Huadiao wine and boil, season with a little salt, sprinkle in a little pepper, scoop the soup into the jar, cover the jar, and wrap the jar with plastic wrap.

To seal the jar more strictly, put the sealed jar into the cage, cover the lid, steam it over medium heat for two hours, take it out after steaming, cut the plastic wrap with scissors, and put a tray under the jar to serve it. Blanch all the ingredients with ginger juice and Shao wine, and put all the ingredients into the stew pot. If it is live abalone, do not put the thick soup and season it with chicken powder, pepper and chicken juice, and pour it into the cup.

Seal the cup well and steam for 2 hours. If it is live abalone, put it at the end, cover it and steam it for up to 10 minutes.

And because "Buddha jumps over the wall" is to simmer dozens of raw materials in one jar, it not only has a common meat taste, but also maintains its own characteristics. It tastes soft and tender, rich and fragrant, and meat but not greasy; Each ingredient penetrates into each other, and there is a taste in the taste. At the same time, the nutritional value is very high, and it has the effects of replenishing qi and nourishing blood, clearing the lungs and moistening the intestines, and preventing and treating deficiency and cold. When served, it is served with a dish of radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and then served with silver silk rolls and sesame baked cakes.

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Speaking of the dish of Buddha jumping over the wall, almost everyone knows and has done all kinds of imagination, but there are very few people who have really eaten Buddha jumping over the wall, erudite such as Mr. Liang Shiqiu Yashe talked about Buddha jumping over the wall, and finally turned to braised pork, not to mention ordinary people.

The simmer of the Buddha jumping over the wall has been using the Shaoxing wine jar for many years, and there is a mixture of Shaoxing famous wine and materials in the altar. Simmering Buddha jumping over the wall pays attention to the storage of fragrance and flavor, and after the material is loaded into the altar, the mouth of the altar is sealed with lotus leaves, and then covered.

The flame of simmering Buddha jumping over the wall is a strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after boiling over a high fire. Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha jumping over the wall. The real Buddha jumps over the wall, there is almost no fragrance coming out in the simmering process, but when the simmering becomes the opening of the altar, only need to slightly lift the lotus leaf, there is the aroma of wine, straight into the heart and spleen. The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, the fragrance floats in all directions, rotten but not rotten, and the taste is endless.

And the shark fin in the Buddha jumping over the wall is rich, refreshing and soft, and is a high-end food with high protein, low sugar and low fat. Shark fin contains hypolipid, anti-arteriosclerosis and anticoagulant ingredients, which has the effect of preventing and treating cardiovascular diseases; Shark fin is rich in collagen, which is good for nourishing and softening the skin and mucous membranes, and is a good beauty food. Shark fin is sweet and salty, flat in nature, can soak into wet water, appetize eating, clear phlegm and eliminate sedimentation, replenish the five internal organs, grow waist strength, and benefit tuberculosis.

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To make this dish, it doesn't look very ordinary, but matching each ingredient together and making a reasonable nutritional combination will make the quality of the whole dish completely different!