1, Scorpion 1000g, Radish 1, Codonopsis pilosula 60g, Lycium barbarum 20g, 5 pieces of ginger, 3 pieces of garlic sprouts, 2 pieces of red dates, 2 pieces of star anise, 2 pieces of onion, 3 tablespoons of salt, 8 peppers, appropriate amount of white pepper and Lycium barbarum 18.

2. Wash the scorpion, soak it in cold water for one hour in advance, and then put ginger slices, onion segments, star anise and cooking wine into a pot in cold water to remove blood.

3. Put the blanched scorpion into a pressure cooker and add water without ingredients, then add salt, Radix Codonopsis, ginger, two red dates, an octagonal, onion, pepper and white pepper, cover the pot and turn off the fire for 20 minutes.

4. After the pressure cooker is opened, add the white radish and steam for 5 minutes, then turn off the fire. After opening the pressure cooker again, add garlic sprouts and medlar.

Try a piece of meat first, it has no taste at all. The smell of milk is mixed with the taste of dangshen and white radish. If you think the white radish tastes too weak, you can mix a bowl of water, so that the white radish is delicious and you can drink several bowls of soup.

6. You can cook mutton powder to make the second unfinished soup and sheep scorpion. First, cook the rice noodles with clear water and put them into the soup of the sheep scorpion. Finally, spread the mutton scorpion with pickled cabbage and diced radish. This is a perfect match.