Live the leisurely life of the mountain village

Chapter 526 Feast
"Wow, you actually want to be a Buddha jumping over the wall."

"Absolutely, these dishes are really hard dishes."

"However, if this is done, I will probably starve to death."

"It's worth it even if you starve to death with just a few dishes."

"Upstairs, isn't it?"

……

Zhuang Qiu looked at the water friends in the live broadcast room and said.

"The Buddha Tiaoqiang you usually eat is not the authentic Buddha Tiaoqiang. At least I haven't seen many authentic Buddha Tiaoqiang and flower maw chicken in restaurants."

"This Buddha Tiaoqiang, also known as Fushouquan, is a famous local dish in Fuzhou, Fujian, and belongs to Fujian cuisine."

"The reason why this Buddha Jumping Wall is so well-known is probably related to the ingredients used in it. The ingredients in Buddha Jumping Wall are very precious. Buddha Jumping Wall usually uses abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendons, Mushrooms, cuttlefish, scallops, quail eggs, etc. are gathered together, added with broth and old Fujian wine, and simmered over low heat."

"To be honest, we don't know exactly how this Buddha jumps over the wall."

Said the water friend in the live broadcast room.

"Actually, it's not difficult, it just takes a little effort."

As Zhuang Qiu spoke, he began to count the ingredients at hand while talking.

"Just watch and let it go when the time comes. What I'm talking about is also an approximate amount."

"The main materials are the ones I have on hand. Let me tell you about them."

After finishing speaking, Zhuang Qiu spoke while fiddling with the ingredients at hand.

“水发鱼翅500克、净鸭肫6个、水发刺参250克、鸽蛋12个、净肥母鸡1只、水发花冬菇200克、水发猪蹄筋250克、猪肥膘肉95克、大个猪肚1个、羊肘500克、净火腿腱肉150克。”

"Probably that's enough."

"Then you watch me handle the ingredients."

After finishing speaking, Zhuang Qiu removed the sand from the water and removed the shark fins, picked them up and arranged them on the bamboo grate, put them into a boiling water pot, added 30 grams of scallions, 15 grams of ginger slices, and 100 grams of Shaoxing wine, boiled for 10 minutes, picked out the scallions and ginger, If the juice is not used, take out the grate and put it in a bowl, put pork fat meat on the shark fin, add 50 grams of Shaojiu wine, steam in a cage for 2 hours, remove the fat meat, and decant the steamed juice.

"This step is actually to remove the fishy smell from these ingredients, and this Shaoxing wine is a must."

"Wow, this Buddha Jumping Wall really deserves to be so expensive. The ingredients and ingredients are really too expensive."

"Isn't it? Just by listening to it, I feel that if these things are stewed together, one sip will cause a nosebleed."

"To be honest, I've eaten it, and it's really delicious, but it's really expensive."

"I can't afford it."

"But it will definitely leave a mouthful."

……

Next, Zhuang Qiu continued to operate.

庄秋动手将鱼唇切成长2厘米、宽4.5厘米的块，放进沸水锅中，加葱段30克、绍酒100克、姜片15克煮10分钟去腥捞出，拣去葱、姜。

Then put the money abalone into the cage, steam it over high heat, take it out, wash it, cut each piece into two pieces, put a cross knife on it, put it into a small basin, add bone broth and Shaoxing wine, put it into the cage over high heat Steam for 30 minutes, take it out, and decant the steamed juice.Pigeon eggs boiled and shelled.

Immediately afterwards, the plucked chicken and duck were chopped off the head, neck and feet respectively.Pick the pig's trotters.Scrape and wash the lamb knuckles.Cut each of the above four ingredients into 12 pieces, put them in a boiling water pot together with the clean duck gizzards, remove the blood and pick them up.Wash the pork belly inside and out, boil it twice in boiling water, remove the turbid smell, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring to a boil, add 85 grams of Shaoxing wine and boil it for a while, do not use the soup .

"Remember, it's better to use Shaoxing wine for a while, the purpose is to get rid of the fishy smell in the same way."

Zhuang Qiu operated skillfully, and the water friends in the live broadcast room watched Zhuang Qiu operate wholeheartedly.

"Then wash the water-haired sea cucumbers like this, and cut each into two pieces. Wash the water-haired pig's tendons and cut them into 2-inch long sections."

"Add 150 grams of clean ham tendon meat, steam in a cage drawer with high heat for 30 minutes, take it out, decant the steamed juice, and cut into slices about 1 cm thick. Put the winter bamboo shoots in a boiling water pot for a while, take them out, and cut each strip into quarters. Then put the pot on high heat, put the cooked lard in the pot and heat it until it is 2% hot, put the pigeon eggs and winter bamboo shoots in the pot and fry for about [-] minutes, then take them out."

"Two minutes is enough, otherwise it will be overdone, and the bamboo shoots will not be crisp."

"Afterwards, put the high fish maw in the pan, deep-fry until the hand can be broken, pour it into a colander to drain the oil, then soak it in clean water, take it out, and cut it into 4.5 cm long and 2.5 cm wide pieces. But you can just look at the size, You don't have to be so strict."

"Leave 50 grams of remaining oil in the pot. When it is 35% hot, put 45 grams of green onion and 75 grams of ginger slices into the pot and fry the fragrance. , Stir-fry pork belly pieces for a few times, add 10 grams of soy sauce, 75 grams of monosodium glutamate, 2150 grams of rock sugar, 500 grams of Shaojiu, 20 grams of bone broth, cinnamon, cover and cook for [-] minutes, remove the green onion, ginger, and cinnamon Take out all the ingredients and put them in a basin, and the soup will be used later.”

Immediately afterwards, Zhuang Qiu took out an old Fujian wine jar and washed it, added clean water, heated it on a low fire, poured the water in the clean jar, put a small bamboo grate at the bottom of the jar, and first put the boiled chicken, duck, sheep, elbow, etc. , pork trotter tips, duck gizzards, pork belly pieces, flower mushrooms, and winter bamboo shoots, then wrap shark fin, ham slices, scallops, and abalone slices into a rectangle with gauze, place them on chicken, duck and other ingredients, and then pour them into the boiled For chicken, duck and other ingredients, the mouth of the altar is sealed with lotus leaves, and a small bowl is pressed upside down.

"After installing all these things, put the wine jar on a charcoal stove, simmer it over low heat for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lip, and fish belly into the jar, and seal it immediately Simmer the mouth of the altar for another hour and take it out. When serving, pour the vegetables from the mouth of the altar into a large basin, open the gauze bag, and put the pigeon eggs on top. A plate of stir-fried bean sprouts with mushrooms, a plate of mustard oil, silk rolls, and sesame seed cakes to serve with.”

"Remember, it has to be simmered slowly on a low fire, so that the soup that comes out will be rich, and it will be so fresh."

After Zhuang Qiu finished speaking, he sat down and interacted with the water friends in the live broadcast room while resting.

"Wow, I can't control my saliva just looking at it."

"Help, upstairs, you are not alone."

"It's terrible, I really don't think I deserve to eat such a luxurious and time-consuming and energy-consuming thing."

"Upstairs, I'm different. I think I'm perfect, I'm the best match, I can't match him to death."

"If I don't let me do it myself, I will eat very happily, if I let me do it myself, I will collapse, sir."

"The sister upstairs is the real world."

"Isn't this a man..."

(End of this chapter)