Buddha Jumps Over the Wall

Rehydrating Dried Seafood Delicacies

1. Dried abalones: Soak in purified water for 3 full days, changing the water twice daily. Once softened, scrub off surface impurities. Transfer them to clean water with sliced ginger, knotted green onions and Hua Diao wine; simmer on low heat for 30 minutes, then soak overnight.
2. Dried sea cucumbers: Soak in cold water for 48 hours until fully tender. Slice open, remove internal organs and sand mouths. Boil in oil-free clean water for 20 minutes, turn off heat and let cool naturally. Continue soaking in cold water for another full day.
3. Dried fish maw & beef tendons: Soak in cold water for 24 hours until completely soft. Soak dried scallops and shiitake mushrooms in warm water for 20 minutes. Filter and reserve the soaking liquid of mushrooms and scallops — this natural broth is packed with umami.

Simmering the Signature Rich Broth

1. Place chicken chunks, pork ribs and chicken feet into cold water with ginger slices and cooking wine. Bring to a rolling boil over high heat and skim off all foam thoroughly. Rinse blanched ingredients with warm water (cold water tightens meat fibres and makes meat dry and tough).
2. Fill a clay casserole with ample boiling water, add all blanched meats, ham slices and ginger slices. Bring to a boil over high heat, then turn to the lowest heat and slow-simmer for 4–6 hours. Do not add extra water during simmering.
3. Once finished simmering, strain the broth through gauze to remove meat residues; set aside the thick creamy golden broth for later use.

Prepping All Ingredients to Eliminate Fishy & Gamey Odors

1. Quail eggs: Boil in cold water for 10 minutes, then transfer to cold water for easy peeling. Pan-fry lightly in a small amount of oil to create tiger-skin texture (optional).
2. Winter bamboo shoots: Slice and blanch in boiling water for 3 minutes to remove astringency.
3. Deodorizing seafood delicacies: Add ginger slices, Hua Diao wine and clean water to a pot. Once boiling, blanch abalones, sea cucumbers and fish maw separately for 20 seconds to 1 minute. Fish out and drain quickly to cut off seafood odors.
4. Drain all meats and dried seafood completely and set aside.

Layering Ingredients in the Stewing Jar (Even Flavor, Intact Texture)

A ceramic stewing crock or lidded clay pot works best. Layer ingredients from bottom to top as follows:

1. Bottom Layer (Hardy, long-simmer ingredients that soak up broth): Beef tendons, winter bamboo shoots, dried shiitake mushrooms
2. Middle Layer (Core umami sources): Chicken chunks, pork ribs, Jinhua ham, dried scallops, dried abalones
3. Top Layer (Tender, easily softened ingredients that absorb flavor last): Sea cucumbers, fish maw, tiger-skin quail eggs Finally, lay knotted green onions and ginger slices on the very top.

Sealed Slow Braising (Secret to Rich Aroma)

1. Pour all Hua Diao wine along the inner edge of the jar, then add the filtered mushroom-scallop soaking liquid and pre-simmered rich broth. Ensure all ingredients are fully submerged under liquid.
2. Add a small amount of rock sugar and a tiny dash of light soy sauce for color control; do not overpour, otherwise the broth will turn dark.
3. Seal tightly to lock in aroma: Cover the jar mouth first with a layer of plastic wrap or damp lotus leaves, then fasten the lid securely to trap all fragrance inside.
4. Fill a large pot with water, place the sealed stewing jar inside for double-boiling:
   • Bring the outer pot water to a rolling boil over high heat for 5 minutes to evaporate excess alcohol;
   • Turn to the lowest heat, maintain a gentle simmer on the broth surface, and slow-braise for 2.5–3.5 hours.
5. 10 minutes before serving, remove the lid, season with an appropriate amount of salt and a pinch of white pepper powder, stir evenly and it is ready to serve.