Ingredients

Main ingredient: 1 piece of sheep scorpion

Accessory ingredients: appropriate amount of enoki mushrooms, appropriate amount of rape, appropriate amount of lettuce, appropriate amount of coriander, appropriate amount of red dates

Adequate amount of seasoning salt Appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of pepper, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of white peony, appropriate amount of licorice, appropriate amount of wolfberry, appropriate amount of bay leaves, appropriate amount of tangerine peel, appropriate amount of hawthorn, appropriate amount of water, appropriate amount of pepper

How to make boiled sheep and scorpion soup

1. Soak the sheep scorpion in water for more than 12 hours, change the water several times in the middle, break the lamb leg bones and set aside

2. Use the soaked sheep scorpion and lamb leg bones with ginger. The water from slices and cooking wine flies over

3. Add enough water to the pot at once, add the sheep, scorpions and leg bones, bring to a boil over high heat, remove the floating powder, and add ginger slices and green onion segments. , garlic cloves, cooking wine and hawthorn, then put other seasonings into the seasoning box and put it into the pot, bring to a boil over high heat, turn down the heat and simmer for about 3 hours, add salt and pepper to taste

4. Wash enoki mushrooms, rapeseed, lettuce, coriander and other vegetables, put them into the soup and rinse them (or you can leave them out and just eat the meat and drink the soup)

Boiled Sheep and Scorpion Soup vr.jpg

Boiled Sheep and Scorpion Soup SS.jpg

Health Tips

Patients with high blood pressure are not suitable to eat Sheep and Scorpion

Nutritional Effects

1. Sheep scorpion is the best among mutton---its "meat is tender but not greasy, its bones are rich in marrow but not slippery, and its soup is fragrant but not smelly. Those who like to eat meat will satisfy their cravings without gaining weight, and are nutritious and nutritious." No increase in fat content." Moreover, according to experts, "it has the special effects of nourishing yin and clearing away heat, nourishing the liver and improving eyesight, replenishing calcium and replenishing qi, nourishing the kidneys, strengthening the brain and intelligence, and strengthening the body."

2. Sheep and Scorpion It has the reputation of "King of Calcium Supplement". Because sheep and scorpions are simmered for a long time, it is helpful to promote the absorption of calcium and achieve the effect of calcium supplementation. Therefore, eating it in the elderly can relieve osteoporosis, eating it in the middle-aged can beautify the skin, and eating it in the young can strengthen the brain and increase height. It can be called a delicious delicacy suitable for all ages and enjoyed in all seasons.

Sheep scorpions are generally used to stew soup. They are delicious and can also play a very good role in calcium supplementation. Usually the color of the sheep scorpions we eat outside is milky white. Here are some Learn how to make thick white sheep and scorpion soup at home. 1 How to make sheep and scorpion soup white 1. Wash the blood and water. If you want the sheep and scorpion to be thick and white when making soup, you must first soak the sheep and scorpion in water for 2-3 hours in advance to completely separate out the blood and water inside. 2. Add enough water at one time. When making soup with sheep and scorpions, you should add enough water at one time. Do not add water in the middle, because adding water will restore the emulsification process and is not conducive to the soup. But if there is not enough water, remember to add boiling water. 3. The fire should not be too small. The lamb and scorpion soup should not be simmered over low heat, but simmered over medium-high heat. Only by allowing the soup to continue to boil vigorously can the soup be thickened and whitened faster. 2 Ingredients for making sheep scorpion soup: 1000 grams of sheep scorpion, 2 corianders, half an onion, green onion, ginger, some red pepper, 3 teaspoons of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of cooking wine , 1 tablespoon brown sugar, 1 teaspoon Sichuan peppercorns, 2 bay leaves Method 1. Take out the chopped lamb spine, clean it and soak it in water for 1 hour to soak the blood; 2. Add enough water to the pot, 1 Sichuan peppercorns teaspoon, 2 pieces of bay leaves, 2 pieces of green onion and ginger; 3. After the water boils, add the lamb spine, add 1 spoon of cooking wine, and bring to a boil over high heat; 4. Skim off the foam, take out the lamb spine, and then turn off the heat. , pour out the blanching soup; 5. Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander and stir-fry over low heat until the onion becomes brown and the coriander becomes wilted and is removed; 6. Add Fry the lamb spine until the fat is released; 7. Mix the seasonings used in the seasoning bag (1 teaspoon of peppercorns, 1 teaspoon of fennel, 1 teaspoon of nutmeg, 1 bay leaf, 2 cloves), put it into the seasoning bag and add it to the pot ; 8. Add small peppers and ginger slices and green onion segments; 9. Cook in cooking wine to remove the fishy smell; 10. Add light soy sauce and dark soy sauce and stir-fry to get color; 11. Add brown sugar, then add hot water until the meat is slightly covered with water. Once the meat is boiled, reduce the heat to low, cover the pot and simmer for 1 hour; 12. Season with salt, continue to cover the meat and simmer for 30-40 minutes, until the meat is tender and tender.