Buddha Jumping Wall is a famous dish in China and one of the traditional cuisines in China. Most common in southern China. It tastes delicious and attractive, and has excellent health care effect. However, most people don't know how this Buddha jumps over the wall. Today, I will write a tutorial on it. Friends who like to eat Buddha jumping over the wall can learn to do it by themselves.

A tutorial on how to make Buddha jumping wall

The material of Buddha jumping wall

When cooking this dish, you need to prepare five abalone 1 piece, cooked pigeon eggs 1 piece, four scallops of medium size, mushrooms 1 piece, ham 1 piece and two sea cucumbers. You can prepare two pieces of donkey-hide gelatin, a proper amount of thick soup, chicken powder, chicken juice, ginger juice, and some wine and pepper.

Buddhist jumping wall practice course

1. Soak all the prepared abalone, mushrooms, donkey-hide gelatin, scallops and sea cucumbers in ginger juice and Shaoxing wine, and then take them out for later use.

2. Prepare stew at home and put all the ingredients in the stew. If five abalones are alive, they can't be put in now. You need to join at the end.

3. Season the prepared thick soup with chicken powder and chicken juice, then put it in a stew pot, then seal the stew pot and steam it in a steamer for about two hours.

4. If you choose five live abalones, put them in ten minutes before the Buddha jumps over the wall and steam them with other ingredients for ten minutes. If the steaming time is too long, it will affect its umami flavor. After steaming, take out the saucepan, open the lid and cover a delicious Buddha jumping wall, and serve. ?