"A year to make up for it, it is better to make up for the cream"
Autumn will go, winter is approaching, the weather changes from cool to cold, and the people of southern Fujian should eat supplements on this day of frostfall, which is often said in the north to "paste autumn fat".
When it comes to supplementation, we have to mention a famous Fujian dish--- "Buddha Jumping The Wall". "Buddha Jumping Wall", also known as MantanXiang and Fushouquan, is a masterpiece of Fujian cuisine at home and abroad, and the first soup in China with a hundred flavors in the belly.
Almost everyone in China knows this dish, but most people have not really tasted it, and have heard of the expensive materials used for Buddha jumping off the wall, the variety of products, and the cumbersome production process, but it is difficult to say clearly what it is... Not to mention cooking yourself.
A little extravagant today! Come on ~ from raw materials to production, Xiaobian has arranged it for you...
"The incense of the qi qi meat floats around, and the Buddha smells the abandonment of Zen and jumps off the wall"
The dishes imply auspiciousness and happiness.
Ingredients - shark fin, fish lip, sashimi, pig trotter tendon, hen, fat duck, money abalone, pig trotter tip, pork belly, duck gizzard, ham, dried scallops, pigeon eggs, etc.;
Excipients - shiitake mushrooms;
Seasoning - salt, soy sauce, rice wine, green onion white segments, ginger, rock sugar, cinnamon, star anise, cooking oil.
Step 1: Cut the chicken and duck with the head and neck corners chopped into pieces and plate for later
Step 2: Cut the duck gizzard after removing the capsule and washing it
Step 3: Cut the washed pork belly into strips and crush the ginger for later
Step 4: Bring boiling water from the washed chicken, duck, and pig's trotter pieces, remove the blood and rinse them with clean water.
Step 5: Cut the ham into cube shapes and set aside.
Step 6: Add shallots, ginger and rice wine to the pot of boiling water, then pour in the fish's lips and cook for two minutes to remove the fishy smell, then fish out, pour in the shark fin blanched water, remove its fishy smell and fish out, and then pour in the belly, sashimi, pig's trotter tendons and fish it out.
Step 7: Put the pot on the high heat, pour the appropriate amount of cooking oil, add ginger and shallots and sauté to bring out the aroma, pour in the chicken, duck, pig's trotters, stir-fry the belly evenly, add star anise, cinnamon and rock sugar. Pour in the sake, finally add the appropriate amount of broth, add ham meat, shiitake mushrooms, add an appropriate amount of soy sauce, soy sauce and salt to the pot, stir well and cook on high heat for 20 minutes, then remove the ingredients from the pot and set aside the soup.
Step 8: Take a Shaoxing wine altar and wash it, put a small bamboo grate, put the cooked chicken, duck, pig's trotter meat, flatum and other ingredients into the altar, add the soup in the pot, and seal it tightly with lotus leaves at the mouth of the altar.
Step 9: Place the altar containing the ingredients on the fire, turn to a low heat after boiling, simmer for three hours, and check it regularly in the middle to control the heat.
Step 10: Put the shark fin, money abalone and dried scallops into a rectangular gauze bag, open the lid and put the gauze bag into the altar, immediately seal the altar mouth, and continue simmering for 30 minutes.
Step 11: Put the sashimi, pig's trotter tendons, and fish lips into the gauze bag, open the lid and put the gauze bag into the altar and continue simmering for 20 minutes.
Step 12: Take out the gauze bag and pour out the ingredients in the altar and put it into a special cup.
Buddha jumps the wall - the aroma of wine is mixed with various aromas during food, each ingredient penetrates each other, and the incense floats four seats, and the taste is flavorful.
The autumn breeze is cool, and the grass and trees are shaken and dewy. Remember to dress up and keep warm! Eat on time!