I. Materials

Ingredients: half a scorpion and 200g mutton.

Accessories: vermicelli100g

Seasoning: 3g of salt, 2ml of vinegar, 3g of onion, 3g of ginger, a little pepper, 4g of cinnamon, 4g of coriander, 3ml of Chili oil, 3g of white pepper, a little nutmeg, a little tangerine peel, a little fennel and 3g of galangal.

Second, the practice

1. When buying meat, please ask the store to chop up the sheep scorpion, cut the mutton into large pieces, add enough cold water to the mutton and sheep scorpion, and bring to a boil.

2. When boiling water, prepare seasonings, cut the green onions, pat the ginger loose, and put the rest into the seasoning box.

3. After the water is boiled, skim off the floating foam.

4. Cook until no floating foam seeps out, remove all the meat and bones and wash them with running water.

5. Add enough cold water to boil.

6. If there is still floating foam after boiling, continue to remove it.

7. Turn to low heat and keep it boiling for more than 1 hour.

8. Cook until the meat can be easily pierced with chopsticks, and the soup is milky white. Add all seasonings and a little salt and cook for another 20 minutes.

9. Cut the vermicelli into about 10 cm, soak it until soft, cook it with boiling water and take it out.

10. Put the oil and pepper in a large spoon, heat until the pepper is fragrant, and pour it on the pepper noodles.