1. Prepare dried sea cucumbers 4 days in advance, soak the pure water in the refrigerator for two days, change the water twice a day, remove the sea cucumbers from the sand mouth on the third day, rinse them, put them in a pot of pure water and cold water, boil on high heat and then turn to low heat for 30 Then simmer until the water is cold and change the pure water into the refrigerator to soak for two days. Change the water twice a day. Use a clean, oil-free container to soak your hair, or the sea cucumber will melt.
2. Prepare it 2 days in advance. Put the soaked flower gum in pure water in the refrigerator for one day. Change the water twice. After 24 hours, put it in a pot of cold water and boil on high heat. Then pour it into cold water and put it in the refrigerator for another day. (Some on the Internet say that the fish maw should be simmered until the water is cold after it is boiled. I have tried it, but I feel a lot of collagen has been lost.)
3. On the morning when the Buddha jumped over the wall, the chicken was put in the pot and ginger sliced to make a big pot of chicken soup for later use
4. Slice winter bamboo shoots (the amount depends on my preference, I only spread the bottom of the pot); slice ginger; remove the hen in the chicken soup and cut 1/4 (I use chicken legs); boil pigeon eggs and peel them for later use; soak shiitake mushrooms, Remove the roots of shiitake mushrooms and set aside; soak scallops; kill the abalones and wash them for later use.
5. Shrimp and clams are boiled in water for later use; pork belly, trotters, duck gizzards, and pork hamstrings are boiled in water for later use; snails are boiled in a pot, dig out the meat, and sliced for later use.
6. It was too oily to take pictures during frying, so let’s read the text. Heat the duck legs in a hot pan with oil, fry them until golden on both sides, remove them for use, leave the duck oil in the pan, stir-fry the ginger slices, and then add the pork belly, trotters, duck gizzards, and pork shanks. Stir fried duck legs, add 4 tablespoons of Weijixian soy sauce, star anise, cinnamon, rock sugar, stir fry, add chicken broth, turn to a low heat and simmer for half an hour, remove, and leave 200ml of soup.
7. The first layer of ginger slices, the second layer of bamboo shoots, and the third layer of shiitake mushrooms
8. The fourth layer of chicken legs, the fifth layer of shrimp, and the sixth layer of clam meat
9. Next is the pig's trotter, pork belly, pork hamstring, duck gizzard, duck leg
10. Next, pigeon eggs, fish maw, and snail meat
11. Abalone, sea cucumber
12. The next step is to add 100ml of Huadiao wine, 200ml of fried duck leg, duck gizzard oil and finally add chicken broth to 80% full
13. Seal the tin with tin foil and cover; stew in water for 4 hours
14. This is the final product, the sea cucumbers are all melted, so if you want to eat the sea cucumbers into strips, you can add them when the pot is about to rise. But I think the better nutrition is in the soup. If you can't finish it, you can put it in the refrigerator. The next day, add some noodles to make a Buddha jump wall line soup. It's so awesome! !
Tips:It takes a long time to prepare things, so prepare them in advance.
