Seasoning: 5g pepper, 5g star anise, 5g tsaoko, 5g angelica, 5g cumin, 5g geranium, 5g nutmeg, 5g cinnamon, 0g onion10g ginger10g fennel seed [3].

working methods

1. First, chop 10 Jin of sheep spine into pieces according to joints, and then chop 2 Jin of sheep leg bones;

2. Put the sheep spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep;

3. Put the blanched leg of lamb on the bottom of the pot, then put the sheep spine on the leg of lamb, and then add water and stew it with strong fire;

4. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and onion segments;

5. After the water in the pot is boiled, add chicken essence and a small amount of salt and stew it with medium heat;

6. After about half an hour, open the lid and clamp it with chopsticks. If it can be stuffed into mutton, it means the scorpion is ripe. Turn the heat down and simmer.

7. After an hour, turn to low heat and stew for about an hour, then you can eat.

Exercise 2

raw material

1000g scorpion, 2 coriander, half onion, and some onion, ginger and red pepper.

Seasoning: 3 teaspoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, brown sugar 1 tablespoon, pepper 1 teaspoon, and 2 slices of fragrant leaves.

Seasoning package: pepper 1 teaspoon+fennel 1 teaspoon+nutmeg 1+2 fragrant leaves +2 cloves.

working methods

Traditional jingwei yangxiezi

Traditional jingwei yangxiezi

1. Take out the chopped sheep spine, wash it and soak it in clean water 1 hour, and then soak it in bloodletting water.

2. Add enough water to the pot, 1 teaspoon pepper, 2 fragrant leaves and 2 onion ginger.

3. After the water is boiled, put it into the sheep spine and add 1 spoon of cooking wine to boil.

4. Skim the foam, remove the sheep's spine, then turn off the fire and pour out the cooked soup.

5. Slice the onion, add a proper amount of base oil to the pot, add the onion slices and coriander and stir fry over low heat. Stir-fry until the onions turn brown and the coriander turns out.

6. Add the sheep spine and stir-fry the fat.

7. Mix the seasonings used in the seasoning bag (1 teaspoon pepper+1 teaspoon fennel +65438 pieces of nutmeg +0 pieces of fragrant leaves +2 pieces of clove), put them in the seasoning bag and put them in the pot.

8. Add small peppers and ginger slices and shallots.

9. Cook cooking wine to remove fishy smell.

10. Add light soy sauce and stir-fry and color.

1 1. Add brown sugar, and then fill it with hot water. The amount of water is slightly less than that of meat. When the fire boils, turn to low heat, cover the pot and stew 1 hour.