How to eat the quick-frozen Buddha jumping wall

Just heat it directly. Buddha jumping wall is a very traditional and well-known dish, which is made of many precious ingredients. Common ingredients are abalone, shark's fin, scallop and other ingredients. Because the raw materials of the Buddha jumping wall are very expensive, the price is also very expensive. However, although the Buddha jumps over the wall, it has high nutritional value and can prevent many diseases. What is the way to eat Buddha jumping over the wall?

Manufacturing method of Buddha jumping wall

Firstly, 65,438+08 kinds of raw materials were processed into various flavors with the characteristics of frying, frying, boiling and frying by various methods, and then stacked in a large Shaoxing wine jar layer by layer, and an appropriate amount of soup and Shaoxing wine were injected to fully blend soup, wine and vegetables, and then the jar mouth was sealed with lotus leaves and placed on the fire. The use of fire is also very particular. Be sure to choose heavy smokeless white charcoal. Boil it with high fire first, and then simmer it for five or six hours with low fire. This is the end of the story.

Traditional manufacturing method

1. Remove the sand from shark's fin, pick it up and arrange it on a bamboo grate (the silver grate is a bamboo steamer, round or square), put it in a boiling water pot, add 30g of onion, ginger slices 15g, Shaoxing wine 100g, and cook100g.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250 grams of soup, boil it, and add 85 grams of Shaoxing wine to pick up the soup.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When the fire reaches 70% heat, stir-fry 35 grams of onion and 45 grams of ginger slices in the pot, add chicken and duck, sheep elbow, pig's trotters, duck gizzard and pork belly a few times, and add 75 grams of soy sauce, 10 gram of monosodium glutamate and 7 crystal sugar.