Buddha Jumps Over the Wall (Fotiaoqiang)
A traditional Zhejiang dish featuring a mix of ingredients including shark fin, beef tendon, dried scallops and more, slow-braised over a long period of time.
Ingredients
shark fin
100g
tendon
200g
dried scallops
4
pork tripe
1/3
pork leg ring
6
taro
1 cup
napa cabbage
1/2
red dates
12
lotus seeds
1/2 cup
scallion
1/2
ginger
3 slices
soy sauce
1 tbsp
cooking wine
2 tbsp
salt
1/2 tsp
sugar
1/2 tsp
water
to taste
Instructions
1
Step 1
Blanch the shark fin, tendon, pork tripe, and pork leg rings together with scallion, ginger, and wine.
2
Step 2
Soak the dried scallops, red dates, and lotus seeds separately until soft. Blanch the napa cabbage. Cut the taro into chunks and deep-fry.
3
Step 3
Combine all the ingredients prepared in steps 1 and 2 with the seasonings in a pot. Bring to a boil, simmer for 5 minutes, then let it steep for 2 hours before serving.
