Fo tiao qiang (Buddha jumps over the wall)

Method

1. 1 Soak dried sea cucumbers and abalone overnight until softened, scrape off the slime, and blanch them briefly with ginger.
2. 2 Simmer pork bones, chicken, and pork trotters for 2 hours to make a clear broth, skimming off the foam continuously.
3. 3 Arrange the bamboo shoots, shiitake mushrooms, pork trotters, chicken, scallops, sea cucumber, abalone, and quail eggs in the earthenware pot.
4. 4 Pour broth, Shaoxing wine, and soy sauce over the ingredients until they are completely submerged, then seal the pot with lotus leaves or parchment paper.
5. 5 Steam over low heat for 2 hours, adjust salt to taste, and serve immediately after opening the lid to preserve the aroma.

With an appliance

• Pressure cooker 3 hr 20 min

  Replace step 2: simmer pork bones, chicken, and pork trotters under high pressure for 40 minutes, then release the pressure naturally for 20 minutes, and then strain thoroughly. Keep steps 3 to 5 the same, especially keeping the pot tightly sealed to prevent the precious ingredients from breaking apart.