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Hong Kong and Taiwan-style Buddha Jumps Over the Wall

Name: Hong Kong and Taiwan-style Buddha Jumps Over the Wall
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: chinese
Ingredients: pork trotter; chicken wing; pork ribs; napa cabbage leaves; dried bamboo shoots; water; quail eggs; dried flatfish; dried scallop; taro; Garlic; scallion; Beancurd skin; chestnut; red date; oyster sauce; Shaoxing wine; white pepper powder; Salt; rock sugar; natural seasoning powder; oil

groups6 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 65 minsscheduleTotal: 95 minsoutdoor_grillStewed

Allergens:warningGlutenwarningEggswarningFishwarningShellfishwarningSoywarningSulphiteswarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

circleDried bamboo shoots need to be soaked in cold water in advance for half an hour to remove salt30min

Active Cooking

00:00:49

warningStay safe

Wash hands thoroughly after handling raw meat to prevent cross-contamination.

Add appropriate amount of water and 0.5 tbsp salt to the pot and bring to a boil over high heat
Add 750g pork trotters into the pot and blanch for 1 minute, then remove and wash
Add 330g chicken wings into the pot and blanch for 1 minute, then remove
Add 380g pork ribs into the pot and blanch for 1 minute, then set aside

local_fire_departmentHigh heat

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Watch out

Add meat only after the water boils, otherwise, blood will be locked inside and create an unpleasant odor.

Ingredients:Salt (0.5 tbsp)waterpork trotter (750 g)chicken wing (330 g)pork ribs (380 g)

Tools:large pot

Active Cooking

00:02:02

Cut 0.5 Napa cabbage in half and separate the leaves
Blanch the Napa cabbage in hot water for 30 seconds and transfer to a large pot
Wash 150g dried bamboo shoots and soak in cold water for half an hour to remove salt
Blanch the soaked bamboo shoots for 30 seconds, then transfer to the large pot

local_fire_departmentHigh heat

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Watch out

Dried bamboo shoots must be thoroughly soaked to remove salt, otherwise, the entire soup will be too salty to eat.

Ingredients:napa cabbage leaves (0.5 piece)dried bamboo shoots (150 g)

Tools:large potknifecutting board

Active Cooking

00:03:12

warningStay safe

Hot oil may splatter when adding ingredients, operate carefully.

Heat the wok and add 2 tbsp of oil
Add 750g pork trotters and 380g pork ribs, adjust to medium-high heat and stir-fry for 5 minutes
Continue stirring until the pork skin turns golden and the ribs become crispy
Pour everything into the large pot after frying

local_fire_departmentMedium-high heat, about 5 minutes

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Watch out

Must continue stirring during frying, otherwise, the bottom will easily burn.

Ingredients:oil (2 tbsp)pork trotter (750 g)pork ribs (380 g)

Tools:spatulawok

Active Cooking

00:04:08

Using remaining oil in the wok, stir-fry 180g quail eggs over medium-high heat for 1 minute until lightly colored
Add 5 washed and dried flatfish pieces and sauté over medium heat for 1 minute
Add 60g washed and dried scallops and stir-fry for 30 seconds until fragrant
Pour everything into the large pot

local_fire_departmentMedium-high heat for 1 minute, medium heat for 1.5 minutes

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Watch out

Flatfish absorbs oil easily and burns quickly

stir-fry rapidly after adding to avoid scorching

Ingredients:quail eggs (180 g)dried flatfish (5 piece)dried scallop (60 g)

Tools:spatulawok

Active Cooking

00:05:11

warningStay safe

Use heat-resistant gloves when moving the hot large pot to avoid burns.

Bring 3000cc water and all ingredients in the large pot to a boil
After boiling, carefully skim off floating flatfish oil and meat scum with a ladle
Cover with the lid leaving a small gap, turn to low heat and simmer for 30 minutes

local_fire_departmentHigh heat to boil then turn to low heat, about 30 minutes

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Watch out

Must leave a gap in the lid, otherwise, boiling soup will overflow the pot.

Ingredients:water (3000 ml)

Tools:large potladle

Active Cooking

00:05:54

Heat the wok and add 2 tbsp of oil
Add blanched 330g chicken wings and 6 chestnuts, stir-fry over medium heat for 4 minutes until chicken skin is golden and chestnuts are colored
Remove chicken and chestnuts, then use remaining oil to add 400g taro cubes
Stir-fry over medium-low heat for 5 minutes until taro surface turns golden like deep-fried, pour into the large pot

local_fire_departmentMedium heat for 4 minutes, medium-low heat for 5 minutes

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Watch out

Taro is rich in starch

stir gently over medium-low heat, otherwise, it will easily break apart

Ingredients:oil (2 tbsp)chicken wing (330 g)chestnut (6 piece)taro (400 g)

Tools:spatulawok

Active Cooking

00:06:44

Wipe the wok clean and add 1.5 tbsp of oil
Add 10 garlic cloves and white parts of 3 scallions, sauté over medium to medium-low heat for 1 minute until colored
Add remaining green parts of scallions, continue stir-frying over medium-low heat for nearly 2 minutes
Pour into the large pot after frying

local_fire_departmentMedium-low heat, about 3 minutes total

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Watch out

Garlic burns and turns bitter easily

sauté over medium-low heat until golden, do not stir-fry over high heat

Ingredients:oil (1.5 tbsp)Garlic (10 piece)scallion (3 piece)

Tools:wokpaper towel

Active Cooking

00:07:53

warningStay safe

Be sure to use heat-resistant gloves when moving the hot large pot, and watch out for high-temperature steam burns.

Pour all fried taro, chicken, chestnuts, garlic, and scallions into the large pot and bring to a boil over high heat
Add 6 red dates and 50g beancurd skin soaked in cold water for 10 minutes to soften into the large pot
Add seasonings: 3 tbsp oyster sauce, 4 tbsp Huadiao wine, 0.5 tsp white pepper powder, 2 tbsp natural seasoning powder, 1 tbsp rock sugar, 0.5 tbsp salt
Cover with the lid, turn to low heat and simmer for 30 minutes, then turn off heat and serve

local_fire_departmentHigh heat to boil then turn to low heat, about 30 minutes

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Watch out

Seasonings must be stirred well after adding, otherwise, sediment at the bottom will easily scorch.

Ingredients:red date (6 piece)Beancurd skin (50 g)oyster sauce (3 tbsp)Shaoxing wine (4 tbsp)white pepper powder (0.5 tsp)natural seasoning powder (2 tbsp)rock sugar (1 tbsp)Salt (0.5 tbsp)tarochicken wingchestnutGarlicscallion

Tools:large pot