Buddha Jumps Over the Wall
A renowned classic Fujian dish, this luxurious, nourishing soup is slow-simmered with a variety of premium ingredients including shark fin, beef tendon, dried scallops, and more.
Ingredients
shark fin (marinated briefly with scallion, ginger, Shaoxing wine, then blanched in boiling water)
100 g
pork tendon (marinated briefly with scallion, ginger, Shaoxing wine, then blanched in boiling water)
200 g
dried scallop (soaked until soft)
50 g
pork tripe (marinated briefly with scallion, ginger, Shaoxing wine, then blanched in boiling water)
50 g
pork trotter (marinated briefly with scallion, ginger, Shaoxing wine, then blanched in boiling water)
50 g
Instructions
1
Prepare Ingredients
Marinate the shark fin, pork tendon, pork tripe, and pork trotter briefly with scallion, ginger, and Shaoxing wine, then blanch quickly in boiling water to remove gamey flavor.
2
Prepare Side Ingredients
Soak the dried scallops, red dates, and lotus seeds separately in warm water until soft; wash the bok choy and set aside.
3
Fry Taro
Cut the taro into chunks, then deep fry in hot oil until the surface is golden and crispy.
4
Simmer in Pot
Place all prepared ingredients into a pot, add an appropriate amount of water, then add scallion, ginger, Shaoxing wine, refined salt, sugar, and soy sauce. Bring to a boil over high heat, then turn to low heat and simmer for 2 hours to let the flavors meld fully.
