Steamed Abalone with Shark's Fin and Fish Maw in Broth(fo tiao qiang )

How to jump over the wall:

Raw materials for making Buddha jumping wall:

There are 500g water hairy shark fin, 6 duck gizzards, 250g sea cucumber, 12 pigeon eggs, 1 net fat hen, 200g water hairy mushroom, 250g water hairy pig tendon, 95g pig fat meat, 1 big pig belly, 75g ginger slices, 500g sheep elbow, 95g scallion, 150g ham tendon, 10g cinnamon, 125g scallops, 250g Shaojiu, 500g winter bamboo shoots, 10g monosodium glutamate, 250g water hairy fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of superior soy sauce, 1000 grams of Jinqian abalone, 1000 grams of pig bone soup, 1000 grams of pig hoof tip, 10 grams of cooked lard

The steps of making Buddha jump wall are as follows:

1. Remove the sand from the shark fin, put it on the bamboo grate, add 30g scallion, 15g ginger and 100g Shaoxing wine into the boiling water pan, boil for 10 minutes, remove the fishy smell, take out the scallion and ginger, put the grate into the bowl, put pig fat meat on the shark fin, add 50g Shaoxing wine, steam for 2 hours with high heat, take out the fat meat and decant the steamed juice.

2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a boiling water pan, add 30 g of scallion, 100 g of Shaojiu and 15 g of ginger slices, cook for 10 minutes, remove the fishy smell, and then remove the scallion and ginger.

3. Put the abalone into the cage drawer, steam it with high heat and take it out. After washing, divide each piece into two pieces. Put a cross knife on it and put it into a small basin. Add 250g bone soup and 15g Shaojiu. Put it into the cage drawer and steam it with high heat for 30 minutes. Take it out and decant the juice

The characteristics of Buddha jumping wall are as follows

This dish is made of many seafood treasures. It is famous at home and abroad for its unique production method, strong flavor and rich nutrition.

Attention should be paid to when doing Buddha jumping over the wall

Bubble hair scallops: wash scallops, put into a bowl, add a little soup and onion, ginger, steaming into the drawer can be. Huadonggu: it can be produced at the end of spring, with chrysanthemum pattern on its surface. Finally, all kinds of raw materials into the jar, must be simmered on a small fire system, do not dry, otherwise the effect can not be achieved.

Steamed Abalone with Shark's Fin and Fish Maw in Broth

Fo Tiao Qiang, also known as Fu Shou Quan, is a famous local dish in Fuzhou, Fujian Province. It is said that it was developed by Zheng Chunfa, the owner of juchunyuan restaurant in Fuzhou, during the reign of Emperor Daoguang of the Qing Dynasty. According to Fei Xiaotong, it was invented by a group of beggars.

Buddha jumping wall is usually made of abalone, sea cucumber, fish lips, yak skin glue, Pleurotus eryngii, tendons, flower mushrooms, cuttlefish, yaozhu, quail eggs, etc., which are gathered together and simmered with broth and Fujian wine.

After being cooked, it is soft, tender and moist. It is full of meat flavor. It is also meat but not greasy.

Origin of dishes

Statement 1

During the reign of Daoguang in the Qing Dynasty, officials from the official money Bureau of Fuzhou hosted a banquet for Zhou Lian, Fujian's political envoy. During the dinner, there is a dish called "Fu Shou Quan", which is made of chicken, duck, sheep elbow, pig's hoof, spareribs, pigeon eggs and so on. Zhou Lian was very satisfied after eating. After returning home, the chef Zheng Chunfa was ordered to imitate the original dish according to law, reducing the consumption of meat and adding a variety of seafood, which made the finished dish more rich and delicious. Later, Zheng left the buzhengshi Yamen and went to Fuzhou east street to open a "sanyouzhai" restaurant (the predecessor of today's Fuzhou "juchunyuan" restaurant), which served this dish at a gathering of literati. The literati applauded one after another after tasting it. Someone wrote an impromptu poem, saying: "the meat and fragrance in the altar are floating around, and the Buddha jumps over the wall when he hears of abandoning Zen." Since then, this dish has been called "Buddha jumps over the wall".

 

Statement 2

According to Fei Xiaotong, it was invented by a group of beggars. These beggars, carrying broken earthen jars, begged everywhere every day and gathered together all kinds of leftovers in the restaurant. It is said that one day, when a restaurant owner went out, he accidentally smelled a wisp of strange fragrance coming from the street and found that the wine left in the broken earthen jar was mixed with all kinds of leftovers. The boss was enlightened by this. When he went back to the shop, he mixed all kinds of raw materials together with wine to create the Buddha jumping wall.

 

Dish making

Ingredients needed

Ingredients: 500g water hairy shark fin, 6 duck gizzards, 250g sea cucumber, 12 pigeon eggs, 1 net fat hen, 200g water hairy winter mushroom, 250g water hairy pig tendon, 95g pig fat meat, 1 big pig belly, 500g sheep elbow, 150g ham tendon

Seasoning: ginger 75g, scallion 95g, cinnamon 10g, Chifa scallop 125g, Shaojiu 2500g, jingdongzhu 500g, monosodium glutamate 10g, Shuifa fish lips 250g, rock sugar 75g, bream belly 125g, superior soy sauce 75g, jinqianbao 1000g, Zhugu soup 1000g, zhujiaojian 1000g, cooked lard 1000g, jingduck 1

 

 

Cooking steps

1. Remove the sand from the shark's fin, put it on the bamboo grate, add 30g scallion, 15g ginger and 100g Shaoxing wine into the boiling water pan, cook for 10 minutes, remove the fishy smell, remove the scallion and ginger, do not use the juice, take out the grate and put it into the bowl, place pig fat meat on the shark's fin, add 50g Shaoxing wine, steam for 2 hours in the cage drawer, remove the fat meat and decant the steamed juice.

2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a boiling water pot, add 30 g of scallion, 100 g of Shaojiu and 15 g of ginger slices, cook for 10 minutes, remove the fishy smell, and then remove the scallion and ginger.

3. Put the abalone into the cage drawer, steam it with high heat and take it out. After washing, divide each piece into two pieces. Put a cross knife on it and put it into a small basin. Add 250g bone soup and 15g Shaojiu. Put it into the cage drawer and steam it with high heat for 30 minutes. Take it out and decant the juice. Pigeon eggs cooked, shelled.

4. Cut off the head, neck and feet of chicken and duck respectively. Shell the pig's hoof tip, pluck the wool and wash it. Scrape the elbow clean. Cut each of the above four ingredients into 12 pieces. Add the duck gizzard to the boiling water and remove the blood. Wash the pork tripe inside and outside, boil it twice with boiling water, remove the turbid taste, cut it into 12 pieces, put it into the pot, add 250 grams of Tongyou soup, boil it, add 85 grams of Shaojiu, and take it up. The soup is not needed.

5. Wash the sea cucumber and cut into two pieces. Wash the pork tendon and cut it into 2-inch segments. Add 150 grams of clean ham tendon meat and water, steam in the cage drawer for 30 minutes, remove, decant and cut into 1 cm thick slices. Put the bamboo shoots in the boiling water and take them out. Cut each bamboo shoot into four pieces and gently pat them. Place the pan on a high heat, put the cooked lard in the pan and heat it to 70%. Deep fry the pigeon eggs and winter bamboo shoots in the pan for about 2 minutes and pick them up. Then, put the high belly of the fish into the pot and deep fry until the hand can be broken. Pour it into a colander to drain the oil. Then soak it in clean water and take it out. Cut it into 4.5cm long and 2.5cm wide pieces.

6. Leave 50g of remaining oil in the pot. When it's 70% hot, put 35g of scallion and 45g of ginger into the pot and stir fry until fragrant After that, add chicken, duck, sheep elbow, pig's hoof tip, duck gizzard and pig's belly, stir fry a few times, add 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2150 grams of Shaojiu, 500 grams of bone soup and cinnamon, cover and cook for 20 minutes, then pick up the onion, ginger and cinnamon, take out the ingredients and put them in the basin, and the soup is ready to use.

7. Take a Fujian old wine jar and wash it. Add 500g clean water and heat it on a low fire. Pour out the water in the jar and put it on the bottom of the jar In a small bamboo grate, first put the cooked chicken, duck, sheep, elbow, pig's hoof tip, duck gizzard, pig's belly, flower mushroom and winter bamboo shoots, then wrap the shark fin, ham slice, scallop and abalone slice into a rectangle with gauze and place it on the chicken and duck, then pour in the soup of chicken and duck, cover it with lotus leaf on the mouth of the jar, and press a small bowl upside down. After installation, place the wine jar on the charcoal stove, simmer for 2 hours with low heat, then open the lid, put sea cucumber, tendons, fish lips and high belly into the jar, seal the mouth of the jar immediately, simmer for another hour and take it out. When serving, pour the mustard into the big basin, open the gauze bag, and put pigeon eggs on the top. At the same time, it can be served with a dish of coir raincoat radish, a dish of bean sprouts mixed with ham, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, and a dish of silver rolls and sesame pancakes.

 

 

 

Key points

1. Bubble hair scallops: wash scallops, put into a bowl, add a little soup and onion, ginger, steaming into the drawer can be.

2. Huadonggu: it can be produced at the end of spring, with chrysanthemum pattern on its surface.

3. Fish maw to use oil bubble hair, bubble Apostichopus japonicus, Apostichopus japonicus can not be stained with oil.

4. Finally, all kinds of raw materials into the jar, must be simmered on a small fire, not impatient, otherwise the effect can not be achieved.

 

Characteristics of dishes

Flavor characteristics

Because "fo Tiao Qiang" is to simmer dozens of raw materials in one jar, it not only has a common meat flavor, but also maintains its own characteristics. It tastes soft and tender, full-bodied meat flavor, and meat but not greasy; the ingredients permeate each other, and there is flavor in the taste.

In the process of stewing, there is almost no fragrance coming out. On the contrary, when the lotus leaves are slightly opened, the aroma of wine will reach the heart and spleen. The soup is brown, thick but not greasy. When eating, the wine aroma is mixed with all kinds of aroma. The fragrance floats everywhere. It is rotten but not rotten. The taste is endless.

 

Nutritional efficacy

Buddha jumping wall has the functions of enhancing immunity, regulating menstruation and moistening intestines, beautifying beauty, inhibiting thrombosis, inhibiting the growth of cancer cells, reducing three highs, and strengthening gallbladder

Chinese PinYin : Fo Tiao Qiang