Ingredients:

2 pounds of sheep and scorpions, 1 green onion, 1 small piece of ginger, 1 coriander, 4 dried chili peppers, 15 grams of salt, 15 grams of Sichuan peppercorns, 1 section of cinnamon , 45 ml of cooking wine, 45 ml of light soy sauce, 30 ml of dark soy sauce, 15 grams of cumin, 15 grams of white pepper, 10 grams of fennel, 1 grass fruit, and 2 bay leaves.

1. Clean the sheep scorpions, put them into a pot, pour in enough cold water to cover the sheep scorpions, bring to a boil over high heat, cook for about 5 minutes, take out the sheep scorpions, and rinse them with water. foam and pour out the scalding water in the pot.

2. Pour oil into the wok. When the oil temperature is 50% hot, pour in all the spices except dried chili peppers. Stir-fry until fragrant, then add the blanched and cleaned sheep scorpions. , fry for about 3 minutes.

3. After the sheep scorpions are fragrant, pour the sheep scorpions and spices into a large pot, pour boiling water that can cover the meat into the pot, and add dried chili peppers.

4. After the fire boils, skim off the foam, change to medium-low heat, then pour in light soy sauce, dark soy sauce and cooking wine, cover and simmer for 1 and a half hours.

5. When the sheep and scorpions have been stewed for 1 hour, pour in salt and sprinkle with coriander before taking it out of the pot.