Buddha jumps
By BrianBailey
Ingredients: soy sauce,salt,winter bamboo shoots,scallops,rock sugar,octagonal,green onions,chicken powder,white pepper,Water-blooming mushroom,geranyl,laojiang,pig's anterior elbow
Recipe Recommendations
- scallops 两枚45 grams
- pig's anterior elbow 一只1200 grams
- Water-blooming mushroom 50 grams
- winter bamboo shoots 50 grams
- soy sauce 10 grams
- green onions 200 grams
- laojiang 150 grams
- octagonal 3 pieces
- geranyl 1 tablet
- chicken powder 10 grams
- salt 5 grams
- rock sugar 30 grams
- white pepper 5 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Buddha jumps
1
Stir fry spoon on heat, pour in clear water, bring to a boil, add in shark fins and fish lips.
2
Pour in appropriate amount of rice wine and blanch for five minutes.
3
Remove the shark fin lips after five minutes.
4
Blanch the dried fish with boiling water for three minutes and remove it for later use.
5
Pour the pork elbow into the soup.
6
Cook until the skin is tight and the blood is cut, and remove and set aside.
7
Add the hen in the soup and cook for five minutes.
8
Rinse the scalded pork elbow with clean water to clean the foam on the surface while cooking the chicken.
9
Remove the chicken after cooking.
10
Rinse well with clean water for later use.
11
Beat the whole piece of ginger with a knife and place it in the soup pot.
12
Then put star anise, fragrant leaves, and rock sugar into it.
13
Put two more green onions into the soup pot.
14
Then go down into pig elbow.
15
Finally add the hen together.
16
Pour 100 grams of Huadiao wine into the soup pot.
17
Cover the soup pot, use an induction cooker to bring to a boil on high heat, and cook on low heat for three hours.
18
Cut the scalded dried fish into large pieces, and add it together after boiling the water in the soup pot.
19
You can do some preparations during soup making.
20
Cut the winter bamboo shoots into large pieces, wash the mushrooms, etc. for later use.
21
Place the shark fin lips on the gauze.
22
Wrap it well and tie it firmly.
23
Cut the ginger and several slices of scallion white.
24
Throw it into a separate soup pot, and then place the wrapped shark fins and fish lips in a cloth bag into the pot.
25
Pour rice wine into the pot and bring to a boil over high heat.
26
Then simmer slowly for two hours.
27
Cook the shark fin for two hours and remove it from the cloth bag.
28
Loosen the button and let it cool for later use.
29
Cook the stock over low heat for three hours.
30
Use a fence to remove the pork elbow and hen and let it cool.
31
Bring the soup pot to the boil again and use a spoon to skim off the oil.
32
Then sift the broth carefully and strain off the dregs.
33
Pig's elbow took advantage of the remaining warmth to shave off the bones with a knife.
34
Use a knife to cut the pork leg into large pieces and lay them in the bottom of the jar.
35
Spread a layer of winter bamboo shoots and two slices of ginger on top of the meat.
36
Then spread shark fins and fish lips on the winter bamboo shoots.
37
Spread mushrooms and scallops on the shark fins and fish lips.
38
Put abalone on top, so that all the raw materials are put in the jar.
39
Place the porcelain urn filled with raw materials into the steamer.
40
Stir spoon on fire, pour in the stock and bring to a boil.
41
Bring the soup to a boil and season on low heat.
42
Add 3 grams of chicken powder, 2 grams of salt, and 1 gram of white pepper.
43
Finally, add 20 grams of Huadiao wine.
44
Use a spoon to slowly fill the soup into the jar, cover the jar so that it does not overflow.
45
Place the steamer on the boiling steamer and steam for 3 hours over medium heat. It takes six hours and thirty minutes before and after making this dish. The ingredients are soft and fragrant! At this point, all operations are completed.