(1) Excellent nourishing product

Scorpion is a kind of excellent nourishing product. Scorpion wine can be made from whole scorpions and white wine. Other traditional Chinese medicines can be added to the scorpion wine, or scorpion wine can be made into scorpion wine. can. In recent years, many restaurants have launched scorpion recipes, which is also one of the important sales channels for scorpion products. It has attracted many scorpion farms and restaurants to establish supply and marketing relationships, which not only increases the income of scorpion farms and restaurants, but also benefits the health of consumers.

(2) Whole scorpion recipe (quoted from Guo Yaming)

1. Scorpion bamboo fish

Ingredients: 40 fresh whole scorpions, 1 grass carp 1500g, 25g ham, 20g shiitake mushrooms, 500g peanut oil (actual consumption is about 100g), clear soup 2000 Gram (for vomiting mud from the belly of a live whole scorpion), fresh moso bamboo 30 cm long and 6 cm wide, and 2 fresh large-leaf bamboo leaves.

Preparation: Add 2000 grams of clear soup and 197 grams of salt, add 40 live whole scorpions, and make them vomit out the sediment and detoxify the stomach. Generally, it can be taken after 4 to 6 hours. Fry in oil until crispy, take out and mince the minced meat and set aside. Trim the boneless skin of grass carp into a straight shape of 4 cm thick and 6 cm wide. Use a knife to cut into 4 knives into 10 pieces. Put it into a bowl and add cooking wine, refined salt, monosodium glutamate, pepper, onion and ginger juice. Marinate for 15 minutes. Cut the shiitake mushrooms into 3 cm long and 1.5 cm wide rectangular slices. Cut the ham and shiitake mushrooms into slices of the same size. Take out the marinated 4 pieces of saury, sandwich 1 slice of ham on each side, and freshly chopped scorpion antler in the middle. Add 1 piece of shiitake mushroom. Divide the scorpion antler into 10 portions and finish in one go. Take fresh moso bamboo and split it into two halves with a knife. Use a knife to flatten one half into a bamboo board. Repair the other half with a knife and carve it into the words "Quan Scorpion Bamboo Butterfish". Then take the flattened bamboo board and lay it with a bamboo leaf and place the clip with the words. Mushrooms, scorpion antler and ham meat are covered with a bamboo leaf, and then covered with a bamboo board engraved with the words "whole scorpion and bamboo board fish". Steam for 18 minutes until cooked, garnish with a few bamboo leaves and serve. The waiter opens it and gives each guest a piece to eat.

Features: novel shape, tender fish.

Technical essentials: The fish must be fresh, the scorpions must be fresh, the moso bamboo must be fresh, the fish must be handled well, and the heat in the steamer must be accurate to make the scorpion-flavored fish tender.

Nutritional value: High protein, low fat, containing a certain amount of vitamin B1, vitamin B2, niacin and vitamin C. It is a high-end dish that is rich in nutrients and has health-care functions.

2. Scorpion and Luan Fengzhu

Ingredients: 40 fresh scorpions, 300 grams of chicken breast, 20 grams of mushrooms, 2 red cherries, 1 green cherry, 1 cucumber Section, 3 grams of refined salt, 5 grams of cooking wine, 3 grams of sugar, 500 grams of peanut oil, 5 grams each of onion and ginger, 24 bamboo leaves, chicken head and wings (for modeling), 2000 grams of clear soup plus 150 grams of salt (fresh scorpion spit) for sediment).

Preparation: Add 2000 grams of clear soup and 150 grams of salt. After melting, add fresh whole scorpion, let the whole scorpion spit out the mud in the belly, fry it in an oil pan, and chop it with a knife. stand-by. Pan-fry the chicken head and wings until cooked. Cut the fresh chicken breast into slices, slice the mushrooms, and slice the shiitake mushrooms into a bowl. Add refined salt, monosodium glutamate, cooking wine, sugar, peanut oil, green onion, and shredded ginger. Add the chopped scorpion antler and smash evenly. Take 20 bamboo leaves, wash and disinfect them, cut 10 pieces into 15 cm long, and cut 10 pieces into 20 cm long. Wrap the mixed chicken breasts in 10 15cm bamboo leaves respectively, wrap them in a cross with 20cm bamboo leaves, press the head down, and steam for 10 minutes until cooked. Arrange the chicken heads and wings in a chicken shape, garnish and serve.

Features: Beautiful appearance, tender scorpion-flavored chicken, and fragrant bamboo leaves.

Technical essentials: Choose live scorpions and fresh chicken breasts, and control the heat when steaming. If they are too tender, there will be blood, and if they are overcooked, the meat will become hard. Serve it quickly to keep the scorpion-flavored chicken fresh and tender. , the bamboo leaves are green.

Nutritional value; it is a high-end nutritious dietary dish containing high protein, 17 kinds of amino acids, and 14 kinds of trace elements.

3. Scorpion lotus leaf chicken

Ingredients: 20 live whole scorpions, 400 grams of fresh chicken breast, 15 grams of mushrooms, 15 grams of shiitake mushrooms, 10 shrimp crackers, refined salt 3 grams, 2 grams of MSG, 5 grams of cooking wine, 10 grams each of onion and ginger, 4 fresh lotus leaves, 1000 grams of clear soup plus 100 grams of refined salt, 500 grams of peanut oil.

Preparation: Add 100 grams of refined salt to 1000 grams of clear soup, add fresh whole scorpions, let them drink the clear soup and vomit out the sediment in their stomachs, wait 4 to 6 hours, take it out, and eat it. Deep-fry 60% to 70% hot until crispy, take it out, and fry 10 shrimp crackers until crispy, take it out and set aside. Slice the chicken breast into a bowl, cut the mushrooms and shiitake mushrooms evenly into the bowl, add refined salt, monosodium glutamate, cooking wine, shredded onion and ginger, mix well and marinate. Cut 3 lotus leaves into 10 fan-shaped slices, wrap the marinated chicken in 10 lotus leaves, and steam for 10 minutes. Take another lotus leaf, repair it and put it into a large buckle plate. Use tomatoes to carve a lotus flower and place it in the middle of the lotus leaf. Then decorate it with orange petals and cherries. Place the steamed lotus leaf chicken around it and put it between each lotus leaf. 1 shrimp cracker, put 2 scorpions on each shrimp cracker and serve. The waiter introduced the dishes and then watched them. The waiter first distributed the shrimp crackers and whole scorpions to each guest, and then distributed the lotus leaf chicken to each guest.

Features: The shape is unique, like a blooming lotus, and surrounded by whole scorpion and lotus leaf chicken, leaving a good impression on the guests.

2 How to eat scorpions

Technical essentials: The scorpions must be fresh and whole, and the oil temperature must be accurate to ensure that the scorpions are crispy. When steaming lotus leaf chicken, the heat must be accurate to ensure that the chicken Fresh and tender.

Food value: This dish has a certain therapeutic effect on the human body and is a high-end dish with nutritious diet.

4. Fengxi Group Scorpions

Ingredients: 40 fresh whole scorpions, 10 phoenix wings, 25 grams of vermicelli, 4 grams of refined salt, 10 grams of cooking wine, 2 grams of MSG, 20 peppercorns, 20 onions and 20 ginger each Grams, 500 grams of peanut oil, 2000 grams of clear soup, 150 grams of refined salt, 15 grams of coriander leaves, 3 red cherries, and 3 orange segments.

Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, add 40 fresh scorpions, and let the whole scorpions continue to drink the clear soup and vomit out the sediment in their stomachs. It usually takes 4 to 6 hours to fish them out. Add 60% to 70% hot oil and fry until crispy; fry the vermicelli into coral shape and place in the middle of a large plate; mix the chicken wings with refined salt, cooking wine, pepper, green onion, ginger and MSG and marinate for 15 minutes, add 80% hot peanut oil Fry in, increase the oil temperature and fry until cooked. Place the fried chicken wings around the vermicelli plate, place the scorpions on the vermicelli, and arrange some chrysanthemums with cherries and orange petals before serving.

Features: Unique shape, crispy whole scorpion, crispy and tender chicken wings, two flavors in one dish.

Technical essentials: Use live whole scorpion, control the oil temperature when frying, the whole scorpion should be crispy, and the chicken wings should be fresh to ensure the quality of the finished dish.

Nutritional value: Containing protein and a variety of nutrients, it is a high-end nutritious food therapy dish.

5. Dragon Playing with Scorpions

Ingredients: 40 live scorpions, 500 grams of fresh eels, 100 grams of bean sprouts, 10 grams of cooking wine, a little MSG, 15 grams of coriander, 20 grams each of onion and ginger, 500 grams of peanut oil, 50 grams of starch, 50 grams of three-flavor oil (vegetable or animal oil fried with peppercorns, green onions, and ginger), 2000 grams of clear soup plus 150 grams of refined salt, and 10 shrimp crackers.

Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, add scorpions with live pincers, let the scorpions spit out the mud in their stomachs, take them out and put them in a hot oil pan to fry until crispy; Take out the fried shrimp slices and set aside for later use; slaughter the live eel, remove the bones and cut into thick shreds of wheat straw, put it in a bowl, add seasonings and starch and mix well, remove both ends of the bean sprouts, mince the onion, ginger, garlic and coriander, take out the wok Add peanut oil and smooth the shredded eel into pieces; add an appropriate amount of oil to the drain pan, add the ingredients and add seasoning, pour in the smooth shredded eel, stir evenly and take it out of the pan and put it on a plate. Use a spoon to press a claw into the middle of the eel, put garlic, green onions and ginger shreds inside, sprinkle coriander in a circle, cook the edge of the plate with three-flavor oil, surround the shrimp slices in a circle, and put a few claws on each shrimp slice. Ready to serve.

Features: crispy scorpion, smooth and tender eel, well matched.

Technical essentials: The scorpion must be fresh, the oil temperature must be accurate, the eel must be fresh, and the knife skills must be uniform to achieve crispy scorpion and smooth and tender eel.

Food value: It is a high-protein, low-fat, nutritious dish containing essential amino acids for the human body.

6. Scorpion Fairy

Ingredients: 40 live scorpions, 400 grams of fresh scallops, 50 grams of cabbage pine, 3 grams of refined salt, 5 grams of cooking wine, 2 grams of MSG, 50 grams of starch, 500 grams of peanut oil, 2000 grams of clear soup and 150 grams of refined salt.

Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, add the scorpion, and let it spit out the sediment. Take it out after 4 to 6 hours, put it in a hot oil pan and fry until crispy. Remove the tendons and black threads from the fresh scallops, put them in a bowl, add starch and egg whites and mix well, take out a wok and drain the oil, add oil to the pot and cook it, put it in the middle of the dish, loosen the vegetables around the edges, and put the fried vegetables on the loose vegetables. The whole scorpion is ready to serve.

Features: novel shape, crispy scallops, white and tender scallops.

Technical essentials: The oil temperature must be controlled when frying scorpion, otherwise it will be bitter or not crispy. The fresh scallops should not be oiled for too long, as it will age and affect the quality of the dishes.

Nutritional value: This dish is a high-protein dish, containing 17 kinds of amino acids and a variety of trace elements. It is an ideal high-protein, low-fat dietary supplement.

7. Scorpions playing with abalone

Ingredients: 30 live scorpions, 1 tube of abalone, 50 grams of winter bamboo shoots, 20 grams of shiitake mushrooms, 30 grams of cooked chicken breast, shredded green onions and ginger 25 grams each, 3 grams of refined salt, 10 grams of cooking wine, 2 grams of MSG, 500 grams of peanut oil, 50 grams of shredded yolk skin, 1500 grams of clear soup plus 100 grams of refined salt.

Preparation: Add 100 grams of refined salt to 1500 grams of clear soup, add live scorpions, and let the scorpions vomit out the sediment in their stomachs. Generally, take it out after 4 to 6 hours, and add 80% of it. Fry until crispy in hot oil and set aside; put abalone slices into a bowl and cut the trimmed edges into shreds; shred the cooked chicken breasts; shred the winter bamboo shoots and shiitake mushrooms; add refined salt, monosodium glutamate, cooking wine, and add 50 grams of peanut oil to taste Put the abalone slices into a bowl and steam for 40 minutes. Remove the soup and put it in the middle of a large plate. Surround it with the cut egg skin, put the fried scorpion on top and serve.

Features: crispy scorpion, soft and tender abalone, rimmed with egg skin, and elegant color.

Technical tips: The oil temperature must be accurate when frying the scorpion to ensure that the scorpion is crispy. The steaming time of the abalone should not be too long, as it will age and affect the quality of the dish.

Nutritional value: Contains high protein. The nutritional content of abalone is mainly protein, up to more than 60%; the nutritional content of scorpion is also mainly protein, containing 17 kinds of amino acids and more than 10 kinds of trace elements. It is a low-fat dietary supplement.

8. Scorpions and Rabbits Living Together

Ingredients: 40 live scorpions, 400 grams of refined rabbit meat, 20 grams each of red and green peppers, 50 grams of cabbage pine, 3 grams each of starch and refined salt, 2 grams of MSG, 5 grams of cooking wine Grams, 500 grams of peanut oil, 2000 grams of clear soup, 150 grams of refined salt, 1 egg.

Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, add the fresh scorpion, and let it vomit out the sediment in its belly. After 4 to 6 hours, take it out and put it in a bowl. Take a wok, add peanut oil and heat until it is 80% hot, add the scorpion and fry until crispy, take it out and set aside. Cut the fine rabbit meat into wheat straw shreds. Use a wok to spread the shredded rabbit and drain the oil. Add oil to the wok and stir-fry the onions and ginger. Add seasonings to adjust the flavor. Pour in the smooth shredded rabbit. Stir evenly and serve. Place on a plate, surround with loose vegetables, top with crispy fried scorpions and serve.

Features: The rabbit is smooth and tender, the scorpion is crispy, and the dish is full of flavors.

Technical essentials: The rabbit shreds must be fresh, the knife skills must be even, the claws must be fresh, and the oil temperature must be accurate during frying to ensure the quality of the dishes.

Nutritional value: The nutrients are relatively comprehensive, the nutritional value is high, and the content of vitamin A and iron is high. It is a nutritious dietary dish.

9. Scorpions playing with beads

Ingredients: 40 live scorpions, 24 quail eggs, 80 grams of shredded carrots, 5 grams of cooking wine, 3 grams of refined salt, 2 grams of MSG, three-flavor oil (onion, ginger, pepper Fried vegetable or animal oil) 50 grams, 25 grams of starch, 2000 grams of clear soup plus 150 grams of refined salt, 30 grams each of onion and ginger.

Preparation: Dissolve 2000 grams of clear soup and 150 grams of refined salt, put in the fresh scorpions, let the scorpions drink water and vomit out the sediment in their stomachs, and then fish them out in 4 to 6 hours. , put 80% hot oil in a pan, fry until crispy, drain and set aside. Boil the fresh quail eggs in water, peel them, put them in a bowl, add salt, MSG, green onions, and ginger, marinate for 20 minutes. Add peanut oil to the oil pan and heat until 80% hot. Fry the shredded carrots until crispy, remove and drain the oil, and then fry Add three-flavor oil to the pot, cook the marinated quail eggs, thicken the sauce and serve on a plate. Surround it with fried shredded carrots, put fried scorpion claws on top, and serve.

Features: beautiful color, beautiful shape, bright quail eggs, different postures of claws and scorpions, suitable for high-end banquets.

Technical tips: Do not overcook quail eggs. Peel the eggs to keep them intact. Pay attention to the oil temperature when frying scorpions. They are tender and crispy but will become bitter when cooked, which affects the quality of the dishes.

Food value: Containing protein and a variety of nutrients, it is a nutritious dietary dish.

10． Scorpion antler yokan

Ingredients: 40 live scorpions, 1000g fresh mutton, 20g winter bamboo shoots, 20g mushrooms, 20g shiitake mushrooms, 25g starch, 20 peppercorns, 15g coriander, 2g refined salt , 5 grams of cooking wine, 2 grams of MSG, 25 grams each of onion and ginger, 500 grams of peanut oil (actual consumption is about 50 grams), 2000 grams of clear soup and 150 grams of refined salt.

Preparation: Dissolve 2000 grams of clear soup and 150 grams of refined salt, put in the live scorpion, let the scorpion vomit out the mud in its belly, fry it in a 80% hot peanut oil pan and take it out. Chop it into minced meat; take a soup pot, add 1000 grams of mutton, add green onions, ginger, and pepper, stir well and stew over high heat, remove and dice it, cut the coriander into sections, add the original soup of the meat to the wok, add the diced mutton and Add the ingredients, adjust the taste, thicken the soup and put it into a large soup bowl. Place the chopped scorpion antler in the middle, surround it with a roll of coriander and serve. After the waiter introduces the dishes, he distributes them to each guest with a spoon.

Features: Fresh, rich and fragrant, the mutton melts in your mouth and has the crispy aroma of scorpion antler.

Technical essentials: Fresh mutton must be selected, the mutton must be stewed until tender, and the scorpions must be deep-fried to ensure the quality of the dishes.

Food value: Contains protein, fat, carbohydrates, vitamins, potassium, sodium, magnesium and other nutrients.

11. Scorpion beef soup

Ingredients: 40 live scorpions, 1000g fresh beef, 50g starch, 3g refined salt, 5g cooking wine, 2g MSG, 20g each onion and ginger, 500g peanut oil , 15 grams of coriander, 15 grams of walnut kernels, 50 grams of three-flavor oil (vegetable or animal oil fried with peppercorns, green onions, and ginger), 5 grams of cinnamon, 1 gram of cloves, 20 grams of shiitake mushrooms, 20 grams of winter bamboo shoots, 20 grams of mushrooms, and 10 green beans gram. Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, add the fresh scorpion into it, and let it spit out the sediment in its belly. Generally, take it out after 4 to 6 hours, and fry it in a 80% hot oil pan. Take out and drain the oil with a spoon and set aside; take a soup pot, blanch the beef in boiling water and put it into the pot, add onions and ginger, wrap the three seasonings with gauze and put them in the soup pot to simmer with the beef until the beef is crispy and tender, remove Dice the beef; dice the shiitake mushrooms, winter bamboo shoots, and mushrooms; add the beef soup to the pot, add the beef and ingredients, add seasonings to adjust the taste, add rice soup, gravy, and green beans and put it into a large soup bowl. Chop the fried scorpion into minced meat with a knife, cook it with three-flavor oil, put it in the middle of the basin, cut the coriander into segments and surround it, and serve. After the waiter introduces the dishes, he mixes them evenly with a spoon and distributes them to each guest.

Features: The soup is fragrant and has the special aroma of scorpion, and is rich in nutrients.

Technical tips: Choose fresh beef. The heat should be accurate when cooking the meat to ensure that the beef is crispy. When frying the scorpion with claws, the heat should be well controlled to make the whole scorpion crispy.

Nutritional value: Containing high protein, rich in fat, minerals, etc., it is a banquet delicacy.

12. Scorpion and Crab Living Together

Ingredients: 40 live scorpions, 4 crabs, 15 shrimp crackers, 25g ginger juice, 10g sesame oil, 50g rice vinegar, 25g soy sauce, 500g peanut oil (actual consumption About 50 grams), 2000 grams of clear soup.

4 How to eat scorpions

Preparation: Add 150 grams of refined salt to 2000 grams of clear soup, put the live scorpion in, and let it vomit out the sediment in its belly. Generally Take it out after 4 to 6 hours, put it into a pan with 80% hot peanut oil and deep-fry until crispy. Wash the crabs, steam them in a cage, and put them on a plate. Deep-fry the shrimp slices until crispy, and place them in a circle. Place the fried scorpions on top of the shrimp slices and serve with the prepared sauce.

Features: Delicious crab meat, crispy scorpion claws, two flavors in one dish.

Technical essentials: The oil temperature must be accurate when frying live crabs to ensure that the crabs are crispy. The steaming time should not be too long, as too long will cause the crabs to age. The time must be accurate to make the crabs crispy. Crispy and tender crab meat.

Food value: Containing high protein, low fat and various nutrients, it is a high-end nutritious dish.

13． Scorpion Hydrangea

Ingredients: 40 live scorpions, 400 grams of fresh shrimps, 20 grams each of yellow egg skin, red egg skin, spinach leaves, and fungus, 60 grams of starch, 50 grams of egg white, green onions, and ginger 50 grams each, 3 grams of refined salt, 2 grams of MSG, 5 grams of cooking wine, appropriate amount of pepper, 2000 grams of clear soup, 500 grams of peanut oil (actual consumption is about 50 grams), 15 shrimp crackers, and 100 grams of fat.

Preparation: Stir 2000 grams of clear soup with 150 grams of refined salt, put the live scorpion in, wait until it spits out the sediment in its belly, usually take it out after 4 to 6 hours, and add 80% hot Deep-fry in peanut oil until crispy, remove and set aside; deep-fry shrimp slices and remove; mince fresh shrimps and fat meat, add starchy egg white, green onions, and ginger, stir well; cut into pieces the yellow egg skin, red egg skin, spinach leaves, and fungus Shred the shrimps, mix well and put them in a plate. Use your hands to squeeze the mixed shrimp paste into 12 large balls. Place the four shredded shrimps in a plate and roll them. Stick the four shredded shrimps and put them in another plate. Steam them for 5 minutes until cooked. , enlarge the grilling plate, use a frying spoon to soak up the sauce, surround the shrimp slices in a circle, put a few claws on each shrimp slice, and serve.

Features: beautiful appearance, soft and tender hydrangea, crispy scorpion, two flavors in one dish.

Technical essentials: Choose fresh shrimps, squeeze the hydrangeas into uniform sizes, steam them at a precise temperature as they will become stale over time, and serve them quickly to ensure crispy hydrangeas and tender hydrangeas.

Food value: Containing high protein, fat, carbohydrates, amino acids and various trace elements, it is a high-level nutritious dietary dish.

14. Scorpion antler soup

Ingredients: 40 fresh whole scorpions, 300g chicken breast, 25g green beans, 20g shiitake mushrooms, 15g ham, 800g soup, 500g peanut oil, 15g coriander grams, 10 grams of cooking wine, 10 grams each of onion and ginger, appropriate amount of pepper, 1 egg, 2000 grams of clear soup (for soaking fresh whole scorpion).

Preparation: Dissolve 2000 grams of clear soup with refined salt, put the live scorpion in, let it vomit out the sediment in its belly, and usually fish it out after 4 to 6 hours. Then take a wok and add peanut oil. When it is 80% hot, put in the scorpions. After frying, take out the minced meat and set aside. Cut the chicken breasts into mung bean-sized pieces and put them in a bowl. Add starch and 1 egg white and mix well. , put in the wok and stir well; add ham and mushrooms to the soup, adjust the seasoning to taste, take out the rice soup and put it into a basin, put the chopped scorpion antler in the middle, cut the coriander into small pieces and surround it in a circle and serve. Stir well before eating and serve in small bowls.

Features: delicious flavor, crispy scorpion antler, white and tender chicken.

Technical essentials: fresh whole scorpions should be deep-fried, diced chicken should be smooth and tender, and the concentration should be accurately controlled.

Food value: Containing high protein, amino acids and other nutrients, it is a high-level nutritious dietary dish.

15． Yipin Fish Cake

Ingredients: 40 live whole scorpions, 1,400 grams of grass carp, 10 cabbage sums, 1 cherry, 100 grams of soup, 3 grams of refined salt, 2 grams of MSG, 10 grams of cooking wine, three-flavor oil (Peanut oil or lard fried with peppercorns, ginger, and green onions) 50 grams, 10 grams of coriander leaves, 25 grams of yellow and red cakes.

Preparation: Slaughter and wash the grass carp, remove the bones and clean the meat, peel it and soak it briefly in water to remove the blood. Beat the white fish meat into minced fish and put an appropriate amount of lard into a basin. Stir evenly in one direction with your hands until it becomes snow-white, then add refined salt, egg white, water, and starch, stir vigorously, add the minced fish and continue stirring, stir evenly and stir vigorously; spread lard on 12 small spoons, and mix well. Take out 1/4 of the prepared stuffed rice and set aside for later use; add peanut oil to a wok, fry 40 scorpions until crispy, cut into minced pieces and put them in a bowl, take 1/4 of the fish minced meat and scorpion minced meat, mix well, and use the fish minced meat. Spread 1/4 of the bamboo board with a small spoon. Divide the stirred scorpion minced into 12 portions and put it into the spoon. Cover with fish minced and smooth it. Decorate with coriander leaves and cake to make a flower pattern. Steam for 5 minutes until cooked. Then put it on a plate, arrange it around the edges, cook the cabbage until it tastes good, put 1 cabbage in 1 stuffed rice, 1 cherry in the middle, use fresh soup to make a umami juice, pour the cooked juice over the fish cakes and vegetables Ready to your heart and ready to serve.

Features: beautiful appearance, fresh and salty, tender fish stuffing, crisp and fresh cabbage, and the special aroma of scorpion antler.

Technical essentials: The fish must be fresh, the stuffed rice must be white and tender, the amount of green onion, ginger juice and the proportion of other raw materials must be mastered, lard should be applied in a small spoon to maintain the integrity of the shape, and steamed The preparation time should not be long to ensure that the texture and color of the finished dish are beautiful.

Food value: It contains more than ten kinds of nutrients such as high protein, and has a certain therapeutic effect on the human body. It is a high-end nutritious dish.

16． Fengxi Whole Scorpion

Ingredients: 40 fresh whole scorpions, 400g fresh chicken breast, chicken head and wings (for modeling), 20g green pepper, 50g starch, 1 egg white, 3g refined salt , 2 grams of MSG, 5 grams of cooking wine, 15 shrimp crackers, 500 grams of peanut oil, 2000 grams of clear soup, 150 grams of salt, 10 grams of shiitake mushrooms, and 10 grams of tomatoes.