Material: 3 kg of scorpion.

Marinade: 5g of white pepper, 5g of cumin, 5g of pepper, 3 dried red peppers, 2 pieces of Alpinia officinarum, 3 pieces of cardamom 10, 3 pieces of angelica dahurica, 3g of angelica sinensis, half of green onion, fresh ginger 1 piece, proper amount of soy sauce, 3g of salt and proper amount of water.

Production process:

1. The scorpion is chopped into small pieces, washed and soaked in cold water to remove excess blood;

2. Prepare the marinade when soaking the scorpion: white pepper, cumin, pepper, dried red pepper, galangal, cardamom, angelica dahurica and angelica sinensis; These materials can be prepared by yourself or bought off-the-shelf; Chef? Pigs don't pepper, sheep don't expect it? It means that it is not advisable to enlarge the ingredients (star anise) when stewing mutton; Pack the marinade into a small bag and tie it tightly;

3. Put the scorpion into the cold water of the pressure cooker, and a large amount of floating foam will appear after boiling, and the light brown floating foam will be cleaned up with a small scorpion; This process lasts about 10 minute; Don't use too much force when turning the meat pieces to prevent the soup from mixing together; Don't stew the gravy directly on the pot cover, or the mutton flavor will be covered in the broth. With this step, mutton won't stink, do you remember?

4. When you see this plate of floating foam, you will know the necessity of blanching and defoaming. If not skimmed, these impurities will either stick to the surface of the meat or stick to the side of the pot, affecting appetite;

5. The mutton soup with floating foam looks very clear and seems to see the end; There will be a small amount of floating foam, but the color has become lighter or even whiter. At this time, there is no need to skim the foam. These foams are already nutrients and need to be preserved in soup.

6. Pour all the gravy into the soup, and then put the onion, fresh ginger, soy sauce and salt into the pot at the same time; Although salt will make protein contract and tighten, which will affect the tenderness and maturity of meat, there is no need to worry about using a pressure cooker.

7. After the soup boils again, cover the lid of the pressure cooker tightly, pressurize SAIC, turn to medium heat, and turn off the heat after 15 minutes;

8. The meat is rotten and the soup is fresh. Eat it in a bowl!