Ginger+Shannai
Stewed goat scorpion, ginger is a necessary spice, commonly used ginger spice ginger, ginger, ginger, sand ginger (that is, we often say Shanai), although the freshness of the ginger, but for the goat scorpion, in fact, some of the force is too much, and is not appropriate, and the most commonly used to be counted ginger, but Xiaoming personally feel that the ginger is actually too much pungent force, and is not the best match for the scorpion. It is not the best match for the scorpion, but the mixture of ginger and sanna can better enhance the aroma of the scorpion after stewing.
Cardamom / Angelica dahurica + fruits
Cardamom and Angelica dahurica as a deodorizing effect of spices, both for the stewed sheep scorpion, it is necessary to understand the use of the sheep spine, sheep ribs, Xiaoming suggests the use of Angelica dahurica with a combination of fruits, this combination of deodorizing effect is stronger, because this part of the ingredients of the blood and fishy gas heavier, and such as the sheep leg bone, then, or cardamom + fruit combination necessary appropriate, can ensure that the combination of the sheep scorpion, but also to ensure that the sheep scorpions are not too heavy. The combination of the necessary appropriate, both to ensure that the deodorization, but also to help the aroma.
Anise + cumin + peel
For stewed sheep scorpion, the so-called 'sheep do not material' is in fact not appropriate, anise strong flavor, in the cumin clear material under the seasoning, but also the peel from the circumference, the combination of the three is very suitable for stewed sheep scorpion, and practice has proved that this kind of Practice has proven that this practice is also accepted by most friends. Here Xiaoming is not too recommend the use of cinnamon with cumin, anise practice, the flavor is too strong, unless you like heavy taste, then it is best and chili pepper such spices *** with, in order to push the rich flavor to the extreme
Scented leaves + peppercorns
For the sheep scorpion, the flavor of the leaves is more appropriate, with it and peppercorns *** with, spicy numbness can better stimulate appetite, as long as the control of the peppercorns, the flavor is more appropriate. Stimulate appetite, as long as the amount of pepper is controlled, even if you are not quite able to introduce the spicy mouth, you will be impressed by the flavor of these two spices and sheep scorpion stew after mixing.
Cilantro + rosemary
Cilantro for the final flavor in the stewed sheep scorpion in most practices will be used, and rosemary to join the practice, but less common, rosemary with a particularly sweet with pine aroma, aroma, sweet with bitter, as long as a small point, you can make the stewed out of the scorpion more flavor Oh.
Angelica + wolfberry + red dates + white radish
This collocation belongs to the match for the scorpion to increase the effect of nourishment, and the concept of white radish as a spice is not common, here Xiaoming said, the so-called white radish as a spice Application, in fact, is to add a small amount of white radish, with the smell of its role in the role of taste and flavor, in the pot, it is necessary to remove, some friends simmering soup is also used this way. When the time is also will be used in this way.