The sheep scorpion is the complete backbone of the sheep. ?

It is named Sheep Scorpion because the shape of the sheep’s backbone is very similar to that of a scorpion. The backbone of a sheep is segmented one by one. If you look at the neck of the sheep from the front, it will form a "Yah" "The shape is very similar to that of a scorpion, so it is also called a sheep scorpion. It is actually the spine of a sheep."

Because there is no meat on the backbone of sheep, it was eaten by poor people in the past. Because it is cheap, it only costs a few yuan a pound. It is used to stew soup, which is very delicious.

But later people discovered that the soup stewed with sheep and scorpions was particularly fresh and delicious, so they used sheep and scorpions as the main ingredient to cook it. Of course, the meat on it would not be removed so much. It's clean, and when you eat it, the bones and meat are included, and it tastes particularly fragrant.

The cooking methods of sheep and scorpions are:

1. Sheep and scorpion hot pot

Sheep and scorpion hot pot is very popular now, and is opened in various cities across the country. There are many places selling lamb and scorpion hot pot, and they are all packed. Sheep and scorpion hot pot mainly uses the spine of the sheep, chop it into pieces, add seasonings and cook it in a pot. Eat the sheep and scorpions first, then add the original soup to the soup base to rinse the hot pot, eat two in one pot, it is particularly delicious.

2. Stewed sheep and scorpions

Stewed sheep and scorpions is the most traditional and authentic way to eat it. The sheep and scorpions you bought now have a lot of meat on them, so you can put them in a pressure cooker and press them for 20 minutes, then put them in a casserole to stew. You don’t need to add too many seasonings when stewing. Onion, ginger, garlic, and cooking wine are enough to remove the fishy smell. When you eat it, the soup is very delicious.

3. Braised lamb scorpions

Braised lamb scorpions are actually similar to the usual way of making braised pork ribs. However, because the bones of lamb scorpions are relatively large, they are stewed. It takes a little longer to become more flavorful. It is best to add light soy sauce and dark soy sauce to the braised lamb scorpion, and add some rock sugar for coloring. In this case, the lamb scorpion will taste better, and the color will be more rosy, making it look more appetizing.