In winter, the family sits around to make sheep scorpion hot pot, with vegetables that the family likes to eat, and each likes dipping sauce. Still very enjoyable. Now there is a sheep scorpion left in the freezer. It's raining outside today, and I feel the same way after eating it. If you can come to sheep scorpion hot pot without leaving home in the cold winter, isn't it awesome?
Exercise 1
1. The scorpion is soaked in advance to remove blood and stewed in casserole 1.5 hours.
2. Spread bean sprouts, lotus roots, red dates, longan and ginger on the bottom of the pot.
3. Take out the sheep scorpion and add the stewed sheep scorpion fresh soup.
You can eat it after stewing for 5 minutes, and the multifunctional oven bought at home is super powerful now.
5. I have recipes for both kinds of dipping sauces in my menu.
6. Hot pot ingredients, generally in sheep scorpion hot pot, we eat sheep scorpions first, then stir-fry, and don't go out to buy fat beef rolls at special times.
Exercise 2
1. After cleaning the scorpion, put it into the pot, pour in cold water not exceeding the amount of the scorpion, cook it for about 5 minutes with strong fire, take out the scorpion, wash away the floating foam with water, and pour out the scalded water in the pot.
2. Pour the oil into the pot. When the oil temperature is 50% hot, pour in all seasonings except dried peppers. Stir-fry the fragrance, add the cooked and washed sheep scorpion and stir-fry for about 3 minutes.
3. After the sheep scorpion is fried, pour the sheep scorpion and seasoning into a large pot, and pour boiling water into the pot. Do not put meat, and add dried peppers. After the fire boils, skim off the foam and change it to medium-low heat, then pour in the light soy sauce, dark soy sauce and cooking wine, and cover with stew 1.5 hours.
4. When the scorpion is stewed 1 hour, pour in the salt and sprinkle with coriander before taking out the pot.