Change the water several times in the middle and break the leg of lamb for later use; ?
2. The soaked scorpion and leg bones are scattered with water added with ginger slices and cooking wine; ?
3. Fill the pot with enough water at one time, put the scorpions and leg bones into it, bring them to a boil with strong fire, remove the floating powder, add ginger slices, onion segments, garlic cloves, cooking wine and hawthorn, then put other seasonings into the pot, bring them to a boil with strong fire, turn down the fire and cook slowly for about 3 hours, and add salt and pepper to taste;
4. Flammulina velutipes, rape, lettuce, coriander and other vegetables are washed and washed in the soup (or not, just eat meat and drink soup)
Ingredients:? Scorpion 1250g onion 1 ginger 5-6 pieces.
Accessories: about 40 Zanthoxylum bungeanum, 65438 Amomum tsaoko +0 aniseed, 2 dried peppers, 2 Lycium barbarum, 10 tablet.
Seasoning:? Sweet noodle sauce 1 bag rice wine 5 tablespoons soy sauce 2 tablespoons rock sugar 1 teaspoon.
1. When buying sheep scorpions, ask the meat seller to help chop them into pieces. After returning home, soak in clear water, change water, soak again, and wash repeatedly until the water is clear.
2. Boil the washed scorpion in cold water.
3. After boiling, skim the blood foam from the soup.
4. Skim the froth until the soup becomes clear.
In order to make the scorpion's soup tidy, put the ingredients into a metal seasoning bag.
6. Pour the onion, ginger and bread into the pot.
7. Put two peppers, sweet noodle sauce, soy sauce, cooking wine and rock sugar in the pot. Note: I like to use rock sugar instead of white sugar when stewing meat. I think rock sugar makes meat brighter and sweeter.
8. Cover the pot and stew for 75 minutes, then add the soaked medlar, cover the pot and stew for 10 minute. If you have a pressure cooker at home, you can put it in the pressure cooker for 25 minutes. It is best to replenish enough water at a time. If you want to add water halfway, you must heat the water. It's time to open the lid. It's a delicious pot of sheep scorpions.
Sheep spine, leg bones. Accessories: Zanthoxylum bungeanum, aniseed, tsaoko, angelica dahurica, fennel, cumin leaves, nutmeg, cinnamon, onion and ginger.
1. Chop the scorpion and leg of lamb, and add water to boil.
2. Wrap all auxiliary materials in gauze.
3. Skim off the blood foam with a spoon.
4. Put it in a material bag and simmer for 30 minutes.
5. Add salt and simmer 1- 1.5 hours.
6. Add chicken essence to taste and sprinkle with coriander.
1. Wash the scorpion and soak it in clear water for two hours to remove the fishy smell;
2. Add the ginger and onion and blanch with cold water, then rinse off the floating foam with clear water;
3. Wash the cabbage and cut it into thick strips, cut the frozen tofu into small pieces, and rinse the crystal powder with clear water;
4. Fill the soup pot with enough water at one time, add scorpion, onion and ginger slices to boil, add cooking wine and astragalus slices to boil after defoaming, simmer for 1.5 hours until the mutton is crisp and rotten, and then add salt, pepper, chopped green onion and coriander powder to taste.