Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous dish of Han nationality in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic.

In Guangzhou Nanyuan and Hong Kong at 1965 and 1980 respectively, Fuzhou cuisine, which mainly cooks the Buddha's leaping wall, caused a sensation and set off the Buddha's leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha Leaping Wall has also received Prince Sihanouk, US President Ronald Reagan, Queen Elizabeth and other heads of state.

Required ingredients

Ingredients required for traditional practices

There are dozens of raw materials for Fotiaoqiang cuisine: sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon eggs, duck gizzard, donkey-hide gelatin, scallop, pigeon, sparerib, razor clam, Jinhua ham, pork belly, sheep elbow, hoof toe, tendon, old hen's breast and yellow mouth. Details are as follows:

condiments

500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, net fat hen 1 bird, 200g of water-soaked mushrooms, 250g of water-soaked pig's feet, 95g of fat pork, large pork tripe 1 bird's elbow.

condiment

75g of ginger slices, 95g of onion, 0g of cinnamon10g, 20g of steamed scallop120g, 2,500g of Shaoxing wine, 50g of boiled bamboo shoots, 0g of monosodium glutamate10g, 250g of water fish lips, 75g of crystal sugar, and 75g of mandarin fish belly/kloc.

Ingredients for home cooking

condiments

Shark's fin (30g), abalone (15g), scallop (10g), swollen belly (15g), shrimp (20g) and quail eggs (20g).

condiment

Fresh winter bamboo shoots (10g), water-soaked mushrooms (15g), cooked chicken (20g), two pieces of old ginger (5g), Shaoxing carved wine (50ml), Shangtang (150ml), salt (1g), etc.

Self-made method

1. Put the ginger slices at the bottom of the jar first.

2. Then spread winter bamboo shoots.

3. Sprinkle mushrooms in turn.

4. Add the cooked chicken.

5. Add shrimps at the same time.

6. Put the grain in.

7. Add quail eggs.

8. Then put it in your stomach.

9. Spread the shark fin and smooth it.

10. Put a small abalone on it.

1 1. Spoon half the carved wine into the jar.

12. Stir fry with a spoon and pour in the soup.

13. Pour the other half of Huadiao wine and bring to a boil.

14. Season with a little salt.

15. Sprinkle a little pepper.

16. Scoop the soup into the jar.

17. Cover the jar.

18. Wrap the jar with plastic wrap.

19. Seal the jar more strictly.

20. Put the sealed jar in the cage.

2 1. Cover the pot and steam for two hours on medium heat.

22. Take it out after steaming and cut the plastic wrap with scissors.

23. Put a saucer under the jar and you can eat it.