Buddha Jumps Over the Wall

Name: Buddha Jumps Over the Wall
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Cuisine: Chinese
Ingredients: 100g shark fin (blanched); 200g tendon (blanched); 4 dried scallops (soaked until soft); 1/3 pork tripe (blanched); 6 pork knuckle rings (blanched); 1 cup taro (cut into cubes and deep-fried); 1/2 napa cabbage (blanched); 12 red dates (soaked until soft); 1/2 cup lotus seeds (soaked until soft); 1/2 stalk scallion (for blanching); 3 slices ginger (for blanching); 1 tbsp soy sauce; 2 tbsp cooking wine (for blanching and seasoning); 1/2 tsp salt; 1/2 tsp sugar; water, to taste

Pre-treat the main ingredients (shark fin, tendon, pork tripe, and pig's trotters) by blanching, soaking, and deep-frying, then simmer with seasonings for two hours.

2h 55m

Easy

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Ingredients

shark fin (blanched) 100g

tendon (blanched) 200g

dried scallops (soaked until soft) 4

pork tripe (blanched) 1/3

pork knuckle rings (blanched) 6

taro (cut into cubes and deep-fried) 1 cup

napa cabbage (blanched) 1/2

red dates (soaked until soft) 12

lotus seeds (soaked until soft) 1/2 cup

scallion (for blanching) 1/2 stalk

ginger (for blanching) 3 slices

soy sauce 1 tbsp

cooking wine (for blanching and seasoning) 2 tbsp

salt 1/2 tsp

sugar 1/2 tsp

water to taste

Instructions

Blanching

Blanch shark fin, tendon, pork tripe, and pork knuckle together with scallion, ginger, and cooking wine.

Ingredient Preparation

Soak dried scallops, red dates, and lotus seeds separately until softened. Blanch the napa cabbage. Cut the taro into cubes and deep-fry until golden.

Stewing

Combine all the prepped ingredients from the previous two steps with the seasonings in a pot and bring to a boil. Simmer for 5 minutes, then cover and let rest for 2 hours before serving.