First, prepare ten catties of sheep spine and two catties of sheep leg bones, chop the sheep spine into pieces according to the seam, then chop the leg bones, and then put them into a pot with hot water to remove the fishy smell and blood stains of the sheep. Put the leg of lamb blanched at the bottom of the pot, then put the spine of the sheep on the leg of lamb, and then add water and stew it with strong fire. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them into the pot together with fresh ginger slices and onion segments.
After the water in the pot is boiled, add chicken essence and a little salt, then turn down the heat and stew over medium heat. After about half an hour, open the lid and clamp it with chopsticks. If you can plunge into the mutton, it means that the scorpion is ripe. At this time, turn to low heat and simmer slowly, which takes about an hour. Then turn to low heat and stew for about an hour, and you can eat it.
Production experience:
1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.
Responder: syz 888- Magician Level 5 12-3 10:25.
References:
/question/1924115.html/question/168496 1.html