【fujian】buddha Jumps Over The Wall

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

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

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, this year I will make a final summary with this Buddha jumping over the wall. I wish you all a happy new year! Continue next year! "

【fujian】buddha Jumps Over The Wall

1. Soak sea cucumbers in advance

【fujian】buddha Jumps Over The Wall recipe

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 put in the bamboo shoots, mushroom slices, chicken nuggets

10. Add shrimp, scallops, bacon

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

12. Put in a spoonful of Huadiao wine

13. Add the right amount of chicken broth to the pot and add a spoonful of Huadiao wine, salt, and white pepper to boil

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

15. This is ready

16. Stew over water for 1 and a half hours

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

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

19. Finished picture

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!