Sheep scorpion is the sheep on the vertebrae parts, even with the meat of the sheep scorpion stew is very tasty, but also has a good effect of calcium, is very suitable for osteoporosis of the elderly and children are growing body to eat. Slowly stewed out of the scorpion soup with a small fire is the most delicious, do not need to add a lot of spices soup will also be very fragrant.

2, sheep's hooves

Sheep's hooves stew soup taste is also good, with sheep's hooves stewed lamb soup, do not directly stew, you can first use hot oil to sheep's hooves fried again and then stewed, so that the texture will be smoother, there will not be too much greasy feeling. Sheep hooves stew should choose fresh sheep hooves, and do a good job of de-mucking, otherwise the stink will be very heavy.

3, sheep's head

Sheep's head is usually eaten by very few people, but it is used to stew is also good, sheep's head of a lot of bones, you can simmer a relatively thick lamb soup, sheep's head stewed out of the soup fresh flavor, soup color, in addition to drinking directly, used as a hot pot soup base or hot noodles is also very good.

4, sheep thigh

Sheep leg meat suitable for a long time simmering stew, muscle wrapping hidden tendons, moderate hardness, taste tendon, stewed lamb soup flavor, and lamb leg meat will be very chewy.

5, mutton chops

Ribs are good materials for stew, mutton chops are no exception, mutton chops refers to the sheep's ribs that are connected to the rib meat, covered with a layer of film, fat and thin combination, soft texture, used to stew is no longer appropriate.