Buddha Jumps Over The Wall

Name: Buddha Jumps Over The Wall
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Dried abalone; 5 Dried sea cucumber; 5 Prawns; 5 slices bacon; 30g Vermicelli (vegetarian shark fin); 50g Soaked fish maw; 20 Dried scallops; 5 Pigeon eggs; 1/2 Grass Chicken; 1 piece Winter bamboo shoots; 2 pcs Flower Mushroom; 1 piece ginger; Some salt; 1 piece Thick soup treasure; Some Huadiao Wine

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Buddha Jumping over the Wall is a traditional famous dish in Fuzhou that collects the delicacies of the mountains and the sea. It is well-known both at home and abroad. It has been listed as the "chief dish" of Fujian recipes by the culinary circles all over the country. It has a history of more than 100 years. I tried to cook it for the first time at home on New Year’s Eve this year! I prepared the ingredients several days in advance! Regardless of whether the practice is authentic or not, as long as you have the heart to believe that your family will feel it!

Buddha Jumps Over The Wall

1. Soak sea cucumbers in advance

2. Soak fish maw, dried abalone, scallops in advance

3. This is most of the prepared ingredients: sliced bacon, sliced winter bamboo shoots in water, prawns head and shelled, soaked sea cucumber, soaked abalone, soaked fish maw, soaked with flower mushrooms, soaked with vegetarian shark's fin (fans)

4. Put the grass chicken in the pot and boil

5. Remove the chicken and cut into small pieces for later use

6. Put another box of thick soup in the chicken broth and continue to cook until it melts

7. Pigeon eggs are cooked and peeled off the shell

8. Take a small stew pot and put ginger slices at the bottom

9. Then add bamboo shoots, sliced mushrooms, chicken nuggets, shrimps, scallops, bacon

10. Put in pigeon eggs, fish maw, and abalone. The sea cucumbers here are later taken out and put

11. Put in a spoonful of Huadiao wine

12. Add an appropriate amount of chicken broth to the pot and add a spoonful of Huadiao wine, salt, and white pepper to boil it into a broth

13. Add the right amount of stock to each stewing pot

14. This is ready

15. Stew over water for 1 and a half hours

16. Take out the stew pot halfway and add sea cucumber

17. Add vegetarian shark fin (vermicelli) and continue to simmer for 30 minutes

Tips:
I learned this method online. I don’t know if it is authentic or not. As long as I work hard, my family will like it. Vegetarian shark fin is actually a fan!