Raw materials: 65,438+0,500g of selected scorpion (the scorpion must be selected from the west of Inner Mongolia) and 65,438+500g of five-color vegetables (such as Chinese cabbage, tofu, fungus, rape, carrots, etc.). ) and 1 crucian carp (weighing about 1 kg).

Seasoning: 20g of salt, 50g of chicken essence, 50g of cooking wine150g, 50g of soy sauce, 3g of Chinese prickly ash, 30g of onion ginger, seasoning package (25g of Chinese prickly ash, 30g of Chinese prickly ash, 50g of white pepper, 5g of Chinese angelica, 50g of Pixian watercress, 8g of dried tangerine peel, and 8g of licorice 10.

Production: 1, chop the scorpion into 7 cm long segments, soak it in clear water for 3 hours, take it out and put it in boiling water for 3 minutes, and then control the water for later use; Slaughter crucian carp, remove scales and viscera, and wash for later use. 2. Take a stainless steel pot, add 7.5 kilograms of clean water and bring to a boil. Add cooking wine, soy sauce, spice bag, onion and ginger, and bring to a boil. Remove the foam and stew for 30 minutes. Add 30 grams of chicken essence, stir well, and then simmer for 5 minutes. Take out the seasoning package and put it into the outer ring of the hot pot. Add salt, pepper, jujube and chicken soup to the hot pot.

Features: mellow taste and endless aftertaste.