Buddha Jumps Over The Wall
by Large frying spoon
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Heat the frying spoon and pour water to a boil, add shark fin and fish lips.
2. Pour in an appropriate amount of rice wine and blanch for five minutes.
3. After five minutes, remove the shark fin and lips for later use.
4. Boil the fish in boiling water for three minutes to remove and set aside.
5. Pour pork knuckle in the soup.
6. Boil until the skin is tight and the blood is removed and set aside.
7. Put the hen in the soup and cook for five minutes.
8. In the free time when the chicken is cooking, rinse the hot pork knuckle with clean water to clean the surface of the foam.
9. Remove the chicken after cooking.
10. Rinse with clean water and set aside.
11. The whole piece of ginger is slapped with a knife and put into the soup pot.
12. Put the star anise, bay leaves, and rock sugar into it.
13. Put two more scallions in the soup pot.
14. Then add pork knuckle.
15. Finally put the hens together.
16. Pour 100 grams of Huadiao wine into the soup pot.
17. Cover the lid of the soup pot, bring it to a boil on high heat in an induction cooker, and simmer for three hours on low heat.
18. Cut the hot dried fish into large pieces, add the water in the soup pot to a boil, and cook it together.
19. Some preparations can be done during the soup.
20. Cut the winter bamboo shoots into large slices, wash the shiitake mushrooms and set aside.
21. Put the shark fin lips on the gauze.
22. Wrap it and tie it firmly.
23. Chop a few slices of ginger and a white onion.
24. Put it in a separate soup pot, and then put the cloth bag of shark fin and fish lips into the pot.
25. Pour the rice wine into the pot and bring it to a boil.
26. Then change the heat to a simmer for two hours.
27. After the shark fin is boiled for two hours, take out the cloth bag.
28. Unhook the buckle and let it cool for later use.
29. The broth is simmered for three hours on low heat.
30. Use a strainer to remove the pork knuckles and the hen and let them cool for later use.
31. Bring the soup pot to a boil again, skim off the slick with a spoon.
32. Then pass the broth through a fine sieve and filter out the residue for later use.
33. Use a knife to shave off the bones of the pork knuckle while still warm.
34. Use a knife to cut the elbow and chicken legs into large pieces and spread them into the bottom of the urn.
35. Spread a layer of winter bamboo shoots and two slices of ginger on top of the meat.
36. Then spread shark fin and fish lips on the winter bamboo shoots.
37. Spread shiitake mushrooms and scallops on top of shark fin and fish lips.
38. Put the abalone on the top yard. At this point, all the raw materials have been put in the whole urn.
39. Put the porcelain urn full of raw materials into the steamer.
40. Put the broth into a boil on the fire.
41. After the soup is brought to a boil, change to low heat to season.
42. Add 3 grams of chicken powder, 2 grams of salt, and 1 gram of white pepper.
43. Finally, pour 20 grams of Huadiao Wine.
44. Use a spoon to fill the urn with soup slowly, as long as it does not overflow, cover the urn.
45. Put the steamer on the boiling steamer and steam for 3 hours on medium heat. It takes six hours and thirty minutes before and after making this dish. The ingredients are soft and the aroma is attractive! So far the operation is complete.
