Sheep scorpion hot pot is a newly emerged hot pot in the last one or two years, popular all over the country. Sheep scorpion hot pot preparation, distinctive features, completely with pure sheep bone hanging soup, soup mellow flavor thick, pay attention to the original flavor, especially suitable for consumption in winter.

Introduction:

Sheep scorpion is actually the name of the sheep vertebrae, not the hot pot with scorpions, but with sheep vertebrae plus the other bones of the sheep together with the soup, the production is not complicated, the key is how to hang soup. The key is how to hang the soup. The sheep vertebrae need to be whole, and the other bones of the sheep need to be chopped off.

Raw materials:

Sheep vertebrae 6 (about 10 kg), 450 grams of pepper, 500 grams of white carrots, 200 grams of carrots, 40 grams of salt, 15 grams of monosodium glutamate (MSG), 10 grams of chicken broth, 5 grams of pepper, seasoning and tonic packet 1.

Seasoning and tonic package recipe:

6 jujubes, 3 roots of ginseng (about 6 grams), 6 grams of soaked goji berries, 15 grams of white onion, 10 grams of peeled ginger, dahurica dahurica 1 gram.

Making method:

(1) Selection:

Sheep scorpion should be selected within one year of the sheep vertebrae, and the requirements of the top with a certain amount of mutton. It is best to use fresh and five quick-frozen. Secondly, also use some other sheep hip head rui and bone smashed to have marrow, these should not be ignored.

(2) hanging soup:

To 35 kilograms of water, for example, need to use sheep vertebrae 6 (about 10 kilograms), each root is about 50 centimeters long, chopped with a knife into two sections. First of all, it will be boiled in boiling water, tied up with fine wire (mainly to facilitate fishing). Sheep bones boiled through, chopped into small sections with a knife, so that the bone marrow can be exposed, the amount of other sheep bones about mutual kilograms. 450 grams of pepper, with the addition of white wine soaked in water for 30 minutes, fished out into a clean gauze wrapped up. Wash 500 grams of white radish, carrot 200 grams are cut into small pieces, also wrapped in gauze. The bottom of the brine bucket pad into the bamboo calculator, on the pepper package, and then put the bamboo calculator, in order to put the sheep bone, bundled spine push bone, injection of 35 kg of water, high-fire burn 45 minutes. To sheep vertebrae six mature, fish out, continue to simmer with medium heat 1. 5 hours to the soup color white, fish out the sheep bone and gauze package, at this time the soup left about 21 kg or so.

(3) hot pot mixing:

With a capacity of 4 kg hot pot pot, plus seasoning tonic package 1, salt 40 grams, 15 grams of monosodium glutamate (MSG), 10 grams of chicken essence, pepper, 5 grams of pepper, injected with a good hanging soup, take a boiled vertebrae, with a knife along the vertebral bone seams into a small section, into the hot pot pot, boiled to the table, on the table, you can talk to the soaked vermicelli, cabbage leaves, frozen tofu, duck blood, Tofu each a plate, will be the pot of sheep vertebrae after eating can be shabu shabu vegetables and other raw materials.

(4) At the same time, the soup can be made into a Sichuan-style red soup according to local eating habits. This is done by adding oil, spices, and pepper to the hot pot, making it a red soup. On top of that, you can also bring along flavor plates such as red oil, garlic paste, sesame sauce, frankincense sauce, etc.. After eating sheep scorpion can also be measured seasonal vegetables, small fat lamb slices, fat beef and staple food.