Buddha jumps over the wall How to do

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  1.Prepare ingredients

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  2. Remove the blood from the chicken legs, feet and ribs, put them into a pressure cooker, add a casserole of water, and boil for 20 minutes.During this time Can handle other ingredients

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  3. Boil the small white fish maw with ginger slices, scoop it out, and soak it in cold water for 20 minutes Cut into sections, clean the fish maw, and wash away the fish oil and fish blood.

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  4.Winter Mushroom Soak

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  5.Foam fans

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  6. Boiled quail eggs Peel and cut sea cucumber into sections

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  7. Place bamboo shoot slices, ginger slices, abalone shells (abalone) on the bottom of the pot in sequence You can omit it if you make it dry), Nostoc meatballs

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  8.Add broccoli in turn (if you want it to be crispy) You can add it last), abalone, scallops, fish maw, vermicelli, sea cucumbers, quail eggs, fresh shrimps, mushrooms

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  9.Add the broth cooked in the pressure cooker and half a bowl of Shaoxing rice wine, simmer over low heat for half an hour, and add a little salt before serving.Do not cover the pot.

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  10. Presentation: The soup is fresh and sweet, and the abalone and fish maw is a high-end tonic with a crispy and smooth taste.tasty.This is a dish I made for my parents during the Mid-Autumn Festival.I hope my parents are healthy!