Sheep scorpion is the keel of sheep, including lamb tenderloin and spinal cord. The meat is fresh and tender and rich in nutrients. It is very popular among people, especially the sheep scorpion hot pot, which is popular all over the country. Sheep scorpion can be made into red soup or white soup. Today I am selflessly sharing a recipe of spicy red scorpion. It once sold more than 300 kilograms a day. Spicy lamb scorpion in winter is absolutely delicious! The method is as follows:

1. Buy 10 kilograms of fresh sheep and scorpions, cut them into 4 cm square pieces, and soak them in clean water to drain away the blood.

2. Accessory seasonings, 50g green onions, 50g ginger, 40g dry ginger, 10g star anise, 6g cinnamon, 2g angelica, 30g dried chili, 40g homemade chili noodles, salt 40g Chubang soy sauce 200g.

3. Pour the lamb and scorpion into the pot and wash it, then put it in a stainless steel bucket, add 15 pounds of water, add seasonings and spices, bring to a boil over high heat, and simmer over low heat for 1 hour. Turn on the fire and let the sheep and scorpions soak in the soup.

4. When serving, put the sheep and scorpions into a container, add the original soup to the pot to reduce the thickness and pour it over. Garnish with cilantro.

Sheep and scorpion are known as the king of calcium supplements. Stewing them for a long time is beneficial to the absorption of calcium, beneficial to the kidneys and brain!