Spicy sheep scorpion practice:

Raw material: 3500g of sheep spine.

Ingredients: 500g of white radish, garlic 1 head, 60g of new generation pepper, 20g of pepper king15g, 20g of green pepper, 10g of Dahongpao pepper10g, 50g of onion and 30g of ginger.

Seasoning: star anise 10g, angelica dahurica 8g, cardamom 8g, fennel 5g, cinnamon 3g, cumin 3g, fragrant leaves 2g and tsaoko 2g.

Seasoning: Pixian bean paste120g, soy sauce 60g, tofu 60g, sweet noodle sauce 30g, refined salt 40g, soy sauce 30g, chicken essence 25g and monosodium glutamate 20g.

The specific processing steps and methods are as follows:

1, put the sheep's spine into clear water to drown the bleeding water, put it into a pot and add a proper amount of clear water to drown it, add a proper amount of onion, ginger slices and cooking wine, boil the water for a few minutes, turn off the fire, and take it out to wash off the blood foam for later use.

2. Soak 60g of Zanthoxylum bungeanum, Zanthoxylum bungeanum 15g, 20g of green pepper and Dahongpao Zanthoxylum bungeanum 10g in warm water until soft, then take them out and drain them for later use.

3. Add a proper amount of vegetable oil into the pot, add the soaked new generation pepper 60g, pepper king 15g, green pepper 20g and Dahongpao pepper 10g, stir-fry until the water evaporates, then add the onion 50g, ginger slices 30g, ox horn 10g, angelica dahurica 8g, cardamom 8g, fennel 5g and cinnamon 3g. 60g of soy sauce, 60g of bean curd, 30g of sweet noodle sauce, stir-frying, adding appropriate amount of water, adding 500g of blanched scorpion and white radish, 40g of garlic 1 head, 30g of refined salt, 30g of soy sauce, 25g of chicken essence, 20g of monosodium glutamate, and simmering for 50 minutes.

Note: If possible, you can use a casserole. Put the cooked lamb spine into the casserole in advance, add white radish and garlic, stir-fry other spices and sauces in the pot, add water and seasonings, and then pour it directly into the casserole to continue cooking.