Chop 10 Jin sheep spine according to joints first, and then chop 2 Jin sheep leg bones; Put the sheep's spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep; Put the leg bones of the blanched lamb on the bottom of the pot, then put the sheep's spine on the leg bones, and then add water to stew with strong fire; Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and onion segments; After the water in the pot is boiled, add chicken essence and a little salt and stew it over medium heat; After about half an hour, open the lid and clamp it with chopsticks. If it can be stuffed into mutton, it means the scorpion is ripe. At this time, turn the fire to a small fire and simmer slowly. After an hour, turn to low heat and stew for about an hour, and you can eat it. The key to the production of sheep scorpion: 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. Putting the leg bones of sheep in stewed sheep scorpion's pot can make the taste of scorpions more delicious.