Teach you to make Fujian cuisine - Buddha jumping off the wall, shark fin abalone all have, extremely high nutrition, reputation at home and abroad

This is a Fujian cuisine, this dish is a collection of mountains and treasures of the sea, well-known at home and abroad, and has been listed as the chief dish of Fujian cuisine by the culinary circles around the world.

Buddha jumped off the wall with more than a dozen raw materials into a pot, eating both common meat dishes, but also maintaining their own characteristics, the taste is soft and tender, meat but not greasy. Extremely high nutrition, with tonic qi and blood, clear lungs and intestines, prevention and treatment of cold deficiency and so on.

Today we will make a family simple version ourselves.

The main ingredients are abalone, sea cucumber, shark fin soup

The accessories are salt, apricot abalone mushrooms, pork belly, snails, yuanbei, oyster sauce, goose paws

1. Shark fin foam is good

2. Liao ginseng bubble hair is good

3. Shell the abalone and blanch it in the broth

4. Blanch the yuan shell and put in the broth

5. When the oyster sauce is soaked, blanch it in the broth

6. Slice the apricot abalone mushrooms and blanch them in the broth

7. Slice the snail meat and blanch it in the broth

8. Cook the goose feet

9. Fry the pork belly in oil

10. Put all the ingredients into the pot, add the broth, simmer for 1 hour, add salt to taste.

Tips

Soaked scallops: Wash the scallops, put them in a bowl, add a little broth, green onion and ginger, and steam them in the cage drawer