The main famous dish of Fujian, according to legend, originated in the Qing Dynasty and has a history of more than 200 years. It is said that this dish was originally made by a famous chef in a restaurant in Fuzhou City. When it is served, it has a rich aroma that makes the monks in the partition wall salivate after smelling it. They ignored Buddhist rules and regulations, followed the example of Jigong Living Buddha eating meat, and climbed over the wall to ask to be seated. In addition, it is said that Lai Yuan's restaurant has been praised by many literati and scholars, and they took pleasure in poetry. The poem says, "The aroma of meat begins to smell from the altar, and the Buddha abandons his Zen and jumps over the wall when he hears it." Therefore, it is called Buddha Jumping over the Wall.
Buddha Jumps Over the Wall is a Kung Fu dish that requires careful selection of materials, complex production techniques, and long cooking time. There are many production versions, the ingredients are exquisitely selected, and they are rich in nutrients, which can promote growth, delay aging, and enhance immunity. This is a great tonic.
There are dozens of raw materials for traditional Buddha Jumping Over the Wall dishes: sea cucumber, abalone, shark's fin, scallops, fish lips, turtle skirt, deer tendons, pigeon eggs, duck meat, fish maw, fish maw, bamboo poles, pigeons, Spare ribs, razor clams, ham, pork belly, lamb elbows, hoof tips, tendons, domesticated hen breasts, domesticated yellow-billed ducks
The simple version of Buddha Jumps Over the Wall has dozens of ingredients, including sea cucumbers, abalone, hoofs, and scallops. Turtle skirt, pigeon eggs, duck meat, fish maw, fish maw, bamboo, pigeon, ribs, razor clams, ham, pork belly, beef tendon, domesticated hen breast, domestic yellow-billed duck breast, chicken gizzard, duck gizzard
Preparation method: Process more than a dozen precious raw materials such as shark fin, abalone, scallops, ham, kaiyang, shiitake mushrooms, chicken, duck, bacon, etc. separately, and then put them into a ceramic urn made by the temple. The ceramic urn is specially Sprinkle it with aged Shaomingji and Wenbi, then add aged Shaoming wine and other spices, seal it and simmer for 5-6 hours. The dishes are rich in aroma, delicious and nutritious. They have the effects of improving eyesight, nourishing blood, regulating qi, nourishing yin, and appetizing, especially in winter.
In fact, the exercises are quite complicated, but the exercises at home are relatively simple. You can do them in the following order.
Put ginger slices on the bottom of the pot, place winter bamboo shoots, and mushrooms in sequence, then add cooked chicken, shrimp, scallops, quail eggs, and wide tripe. Layer the shark's fin and spread a small abalone on the shark's fin.
Pour half a spoonful of Huadiao wine into the jar, stir-fry with a spoon and pour into the soup. Pour in the other half of Huadiao wine and bring to a boil. Season with a little salt, sprinkle with a little pepper, and ladle the soup into the jar. Inside, cover the jar with plastic wrap, seal it carefully, put the sealed jar into the cage, cover it, steam over medium heat for two hours, take it out after steaming, and cut the plastic wrap with scissors.
Then you can eat at the table. But to be honest, unless you are eating the most authentic food, the water table in our village also has this kind of Buddha Jumping Over the Wall, which is really not delicious. To be delicious, ingredients are more important.