Luxurious Buddha Jumps over the Wall (Fotiaoqiang)

Steps

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1. 1
   Season 6 chicken wings with salt, sugar, and white pepper; add a splash of rice wine to remove any gamey smell. Mix thoroughly and set aside.
   ≈0:15
2. 2
   Bring chicken frame bones and feet to a boil in cold water with ginger slices, scallion pieces, peppercorns, and Sichuan peppercorns. Skim off impurities once they float to the surface, then rinse and drain the bones.
   ≈0:30
3. 3
   Blanch pork skin or feet, then rinse and cut into large chunks.
   ≈0:52
4. 4
   Slice Jinhua ham into pieces totaling about 130g; cut onion in half.
   ≈1:08
5. 5
   Place cleaned chicken bones, feet, and wings in a pressure cooker. Add Jinhua ham, onion, 5–6g white peppercorns, 1 tsp sugar, 2 bay leaves, rice wine to taste, and 2200ml cold water.
   ≈1:23
6. 6
   Bring to a boil over medium heat and skim off any foam. Cover with the pressure cooker lid, set timer for 5 minutes once the pressure valve begins to shake noticeably.
   ≈1:50
7. 7
   Allow pressure to release naturally for about 50 minutes, or manually release after 35 minutes (liquid may splash; natural release is gentler).
   ≈2:18
8. 8
   After opening, return heat to high and bring back to a boil. Maintain a rolling boil for about 15 minutes until the broth turns milky white.
   ≈2:33
9. 9
   Strain the broth through a fine sieve. Return collagen-rich ingredients like pork skin to the broth. Cool completely and refrigerate overnight before using the next day.
   ≈2:55
10. 10
    Clean 6 dried mushrooms and soak in water until softened.
    ≈3:41
11. 11
    Rinse dried scallops and soak in rice wine until softened.
    ≈3:51
12. 12
    Season 200g spare ribs with salt, sugar, white pepper, 1 tsp five-spice powder, minced garlic, 1 egg yolk, 1 tbsp rice wine, and 1 tsp soy sauce. Rub thoroughly until well absorbed. Cover with plastic wrap and rest.
    ≈3:58
13. 13
    Blanch quail eggs for 1–2 minutes so surface moisture evaporates; this prevents splattering during frying.
    ≈4:20
14. 14
    Use fresh chestnuts whole; for dried ones, blanch 2 minutes, cool in cold water, then peel off the skin membrane.
    ≈4:40
15. 15
    Coat marinated ribs evenly with sweet potato starch, arrange on a plate, and set aside.
    ≈5:17
16. 16
    Heat oil to about 170°C. Test with a scallion piece; vigorous bubbling indicates correct temperature. Fry quail eggs, stirring constantly with a skimmer, until the surface becomes bumpy. Drain on a slotted spoon.
    ≈5:32
17. 17
    Fry taro over moderate heat for about 6 minutes until a crispy shell forms and chopsticks pierce it easily. Drain well.
    ≈6:06
18. 18
    Fry spare rib pieces over sufficient heat for about 5 minutes until deeply colored. Stir gently to prevent sticking. Transfer to a wire rack to drain.
    ≈6:29
19. 19
    Chop Chinese cabbage stalks into large pieces by cutting crosswise to break the fibers. Arrange evenly on the bottom of a clay pot; tear upper leaves and place around the sides.
    ≈8:15
20. 20
    Add bamboo shoots and taro to the pot, then add the fried spare ribs.
    ≈8:28
21. 21
    Add softened mushrooms along with their soaking liquid, and add reconstituted scallops with their rice wine.
    ≈8:50
22. 22
    Pour in the prepared stock. If there is excess fat on the surface, skim off a little to reduce greasiness, but leave some for flavor.
    ≈9:07
23. 23
    Top with chestnuts and simmer over medium-low heat. Once you hear the broth rolling at the bottom, reduce to low heat. Cover and simmer gently for 20–25 minutes.
    ≈9:43
24. 24
    Cut sea cucumber into large chunks, halve tendon to prevent it from being too long, and cut fish skin into segments.
    ≈10:06
25. 25
    Open the lid and add the quail eggs and about 5 cloves garlic (optional; may be pre-fried). Add fish skin, eggs, sea cucumber, tendon, and Sichuan pepper. Gently arrange, cover, and simmer on low for about 25 minutes.
    ≈10:24
26. 26
    Just 2 minutes before finishing, add premium abalone and Hokkaido scallops and warm through—avoid overcooking to preserve their quality. Stir gently to blend flavors. For a more refined presentation, serve the abalone and scallop on a small side dish.
    ≈11:10