佛跳墙菜谱制作过程中英文对照版

佛跳墙

Buddha jumps over the wall:Steamed abalone with shark's fin and fish maw in broth

主料：鱼翅、鲍鱼

Main ingredients:shark fin，abalone.

辅料：鸡、鸭、刺参

Accessories:chicken，duck,sea cucumber.

调料：葱段、姜片、绍酒

Seasonings:onion segments,ginger slices,shaoxing rice wine.

制作流程Production process

1.将水发鱼翅去沙，剔整排在竹箅上，放进沸水锅中加葱段 30克、姜片15克、绍酒100克煮10分钟，支其腥味取出，拣去葱、姜，汁不用，将箅拿出放进碗里，鱼翅上摆放猪肥膘肉，加绍酒50克，上笼屉用旺火蒸2小时取出，拣去肥膘肉，滗去蒸汁。

1. Move sand from water soaked shark fin , take the whole row on bamboo steamer , put them into the boiling water pot ,add 30 g scallions

segments ,15 g ginger pieces , 100 g shaoshing yellow wine and boiling for 10 minutes, remove it's fishy odour , pick the onions, gingers,sauce out

and discard it,take steamer out and put it into a bowl, put pork fat on shark's fin, add 50 g shaoshing yellow wine,steam food steamers on

fire,take it out after 2 hours,pick out fat meat, filter steamed sauce out.

2.鱼唇切成长2厘米、宽4.5厘米的块，放进沸水锅中，加葱段30克、绍酒100克、姜片15克煮10分钟去腥捞出，拣去葱、姜。

2. Cut shark's lip into 2 cm long, 4.5 cm wide cubes,put them into boiling water pot, add 30 g spring onion segments, 100 g shaoshing yellow wine,15 g ginger slices , cooked for 10 minutes, remove fishy odour, pick green onion, ginger out.

3.金钱鲍放进笼屉，用旺火蒸取烂取出，洗净后每个片成两片，剞上十字花刀，盛入

小盆，加骨汤250克、绍酒15克，放进笼屉旺火蒸30分钟取出，滗去蒸汁。鸽蛋煮熟，去壳。

3.Put gold Money abalone into food steamer, high heat steam them to rotten then removed, after washing them clean , cut each slice into two slices, obstinated with the cruciferous knife, fill them into the small basin, add 250 g bone soup , 15 g shaoshing yellow wine, put into food steamers with exuberant fire steamed for 30 minutes, take them out,filter steamed sauce. Pigeon eggs cooked ,shelled .

4.鸡、鸭分别剁去头、颈、脚。猪蹄尖剔壳，拔净毛，洗净。羊肘刮洗干净。以上

四料各切12块，与净鸭肫一并下沸水锅氽一下，去掉血水捞起。猪肚里外翻洗干净，用沸水氽两次，去掉浊味后，切成12块，下锅中，加同有汤250克烧沸，加绍酒85克氽一下捞起，汤汁不用。

4. Chop head, neck, feet of Chicken and duck respectively. pick Pork's trotters tip shell, pull all hairs out, wash them clean. scraping Sheep elbow clean. cut each of above four materials into 12 pieces, quick boil them with net duck gizzard in the boiling water pot for a while, remove blood water then fish out . Eversion clean pork stomach,dip boil them with boiling water twice, after removing turbidity flavour, cut into 12 pieces, put them in the pot, add 250 g soup then boiling , add 85 g shaoxing rice wine boil for a short time then pick them up,discard the broth .

5.将水发刺参洗净，每只切为两片。水发猪蹄筋洗净，切成2 寸长的段。净火腿腱肉

加清水150克，上笼屉用旺火蒸30分钟取出，滗去蒸汁，切成厚约1厘米的片。冬

笋放沸水锅中氽熟捞出，每条直切成四块，用力轻轻拍扁。锅置旺火上，熟猪油放锅

中烧至七成热时，将鸽蛋、冬笋块下锅炸约2分钟捞起。随后，将鱼高#！鱼肚下锅，炸至手可折断时，倒进漏勺沥去油，然后放入清水中浸透取出，切成长4.5厘米、宽

2.5厘米的块。

5. Wash water soaked sea cucumber clean, cut each one into two slices. wash water soaked pork tendon clean, cut it into 2 inches long segments. Add 150 g clear water with net ham shank, steam food steamers on large fire for 30 minutes, pick them out,filter steamed sauce, cut it into 1 cm thick

slices.put Winter bamboo shoot in the boiling water pot , boil for a short time until well cooked,then remove it, straight cut each strip into four pieces,lightly slap it flat.pot on fire, put cooked lard into pot to fry medium hot , put pigeon eggs, winter bamboo shoot pieces in pot,fry them

for about 2 minutes, take it out, Then put the #！fish maw in pan, deep fry till hand can broke it down, pour them into a colander, drain off the oil, and then put them into the clean water to soak out, cut them into 4.5 cm long, 2.5 cm wide block.

6.锅中留余油50克，用旺火烧至七成热时，将葱段35克、姜片45克下锅炒出香味后，放入鸡、鸭、羊肘、猪蹄尖、鸭肫、猪肚块炒几下，加入酱油75克、味精10克、冰

糖75克、绍酒2150克、骨汤500克、桂皮，加盖煮20分钟后，拣去葱、姜、桂皮，起锅捞出各料盛于盆，汤汁待用！。6. Leave about 50 g oil in the pot, heat it on exuberant fire till medium hot ,put 35 g scallion segments , 45 g ginger