Buddha Jumps Over the Wall

Name: Buddha Jumps Over the Wall
Prep time: 2 h
Cook time: 5 h
Total time: 7 h
Cuisine: Chinese
Ingredients: 75 g Ginger slices; 500 g Lamb shank (scrubbed clean); 95 g Scallion segments; 150 g Lean cured ham tendon meat; 10 g Cinnamon bark; 125 g Steamed rehydrated dried scallops; 250 g Shaoxing wine; 500 g Cleaned winter bamboo shoots; 10 g MSG; 250 g Rehydrated fish lips; 75 g Rock sugar; 125 g Cooked pork tripe; 75 g Premium soy sauce; 6 Coin-shape abalone; 1000 g Pork bone broth; 1000 g Pork trotter tips (hoof shells removed, hair plucked, washed); 1000 g Rendered pork lard; 1 Cleaned duck

A classic Fujian specialty, slowly simmered in a Shaoxing wine jar with more than 20 ingredients, including chicken, duck, and seafood. Rich, savory, and nourishing.

7 hours

Medium

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Ingredients

Ginger slices 75 g

Lamb shank (scrubbed clean) 500 g

Scallion segments 95 g

Lean cured ham tendon meat 150 g

Cinnamon bark 10 g

Steamed rehydrated dried scallops 125 g

Shaoxing wine 250 g

Cleaned winter bamboo shoots 500 g

MSG 10 g

Rehydrated fish lips 250 g

Rock sugar 75 g

Cooked pork tripe 125 g

Premium soy sauce 75 g

Coin-shape abalone 6

Pork bone broth 1000 g

Pork trotter tips (hoof shells removed, hair plucked, washed) 1000 g

Rendered pork lard 1000 g

Cleaned duck 1

Instructions

Prepare the shark fin

Wash the rehydrated shark fin to remove grit, then arrange the pieces neatly on a bamboo mat. Place the mat into a pot of boiling water, add 30 g scallion segments, 15 g ginger slices, and 100 g Shaoxing wine, and blanch for 10 minutes to remove the fishy smell. Remove, discard the scallions and ginger, and discard the liquid. Lift out the bamboo mat and place it into a bowl. Lay slices of pork fat over the shark fin, add 50 g Shaoxing wine, and steam over high heat in a steamer for 2 hours. Remove, discard the pork fat, and drain off the steaming liquid.

Prepare the fish lips

Cut the fish lips into pieces 2 cm long and 4.5 cm wide. Drop them into a pot of boiling water, add 30 g scallion segments, 100 g Shaoxing wine, and 15 g ginger slices, and blanch for 10 minutes to remove the fishy odor. Remove and discard the scallions and ginger.

Prepare the abalone and quail eggs

Steam the coin-shape abalone in a steamer over high heat until very tender, then remove and wash. Slice each abalone in half, score a crosshatch pattern on the surface, place in a small bowl, add 250 g pork bone broth and 15 g Shaoxing wine, and steam over high heat for 30 minutes. Remove and drain off the steaming liquid. Boil the quail eggs until hard-cooked, then peel.

Prepare chicken, duck, pork trotter, lamb shank, and pork tripe

Cut off the heads, necks, and feet of the chicken and duck. Remove the hoof shells from the pork trotter tips, pluck out all hairs, and wash clean. Scrub the lamb shank clean. Cut each of the above four ingredients into 12 pieces, along with the cleaned duck gizzards, and blanch in boiling water to remove blood, then lift out. Turn the pork tripe inside out, wash thoroughly, and blanch twice in boiling water to remove any off-odor. Cut into 12 pieces, place in a pot, add 250 g pork bone broth, bring to a boil, add 85 g Shaoxing wine, blanch briefly, then lift out. Discard the liquid.

Prepare sea cucumber, tendon, ham, winter bamboo shoots, and fish maw

Wash the rehydrated sea cucumber and cut each one into two pieces. Wash the rehydrated pork tendon and cut into 2-inch segments. Steam the cured ham tendon meat with 150 g clear water over high heat for 30 minutes, drain off the liquid, and slice about 1 cm thick. Blanch the winter bamboo shoots in boiling water until tender, lift out, cut each shoot lengthwise into four pieces, and gently flatten by pressing. Place a wok over high heat, add the rendered pork lard, and heat to 70 percent hot. Add the quail eggs and winter bamboo shoot pieces and deep-fry for about 2 minutes, then remove. Next, add the fish maw and deep-fry until it can be snapped by hand, drain in a colander, then soak in clear water until softened. Cut into pieces 4.5 cm long and 2.5 cm wide.

Stir-fry the main ingredients

Leave 50 g of oil in the wok and heat over high heat to 70 percent hot. Add 35 g scallion segments and 45 g ginger slices and stir-fry until fragrant. Add the chicken, duck, lamb shank, pork trotter tips, duck gizzards, and pork tripe pieces, and toss for a few turns. Add 75 g soy sauce, 10 g MSG, 75 g rock sugar, 2150 g Shaoxing wine, 500 g pork bone broth, and the cinnamon bark. Cover and simmer for 20 minutes, then remove and discard the scallions, ginger, and cinnamon. Lift out all the ingredients into a serving bowl and reserve the cooking liquid.

Slow-cook in a wine jar

Take a clean Shaoxing wine jar and pour in 500 g clear water. Place over low heat to warm, then pour out the water. Place a small bamboo mat on the bottom of the jar, then add the blanched chicken, duck, lamb shank, pork trotter tips, duck gizzards, and pork tripe pieces, together with the flower shiitake mushrooms and winter bamboo shoot pieces. Wrap the shark fin, ham slices, dried scallops, and abalone slices in a piece of clean cheesecloth into a rectangular bundle and lay it on top of the chicken and duck. Pour in the reserved cooking liquid from the stir-frying step. Seal the mouth of the jar with a lotus leaf and place a small bowl upside-down on top as a weight. Set the jar on a charcoal stove and simmer over low heat for 2 hours, then uncover. Quickly add the sea cucumber, pork tendon, fish lips, and fish maw, immediately reseal the jar, and simmer for another hour. To serve, turn the contents of the jar out onto a large platter, open the cheesecloth bundle, and arrange the quail eggs on top. Serve with a side dish of julienne radish, a side dish of cured ham with bean sprouts, a side dish of stir-fried shiitake with pea shoots, a side dish of spicy mustard greens, and accompaniments of silver-thread steamed rolls and sesame baked flatbreads.