Sheep scorpion is the sheep's big beam bone, because of its shape like scorpion so named. It is as low-fat as lamb, low cholesterol fermentation, high protein, rich in calcium, easy to absorb, nourishing yin and tonic kidney, is a kind of warm tonic good, the meat on the bone and especially fragrant and not greasy, more bone marrow, gnawing up especially addictive. Its price is also relatively cheap (now about thirteen or fourteen dollars), and do it and simple to get started, like now everyone loves to eat hot pot, do it at home, sheep scorpion at once, and do not have to deliberately simmering bone broth, no matter clear soup, spicy soup can be, is not it very simple and convenient, do it quickly.

Sheep scorpion practice is very diverse, braised, stewed, hot pot, all deep local taste, but I still think the earliest practice is delicious. It was first invented by Su Dongpo, who made a dish out of sheep bones that no one wanted, and it was still delicious.

Su Dongpo was originally a senior foodie, relegated to Huizhou has been the life of the age of knowledge, if today's information developed state, has long been the global food netroots. Will eat will do not pull down, must make a new wave of food, like the relegation of Huangzhou invented braised pork.

This time to Huizhou is not so lucky, basically a barren land, remote and poor, no pork to buy, even if the goats raised by the mountain people, but also very little. Every day the market only sells a small goat, the meat is also the head of the face to buy, the rest of the bones no one wants. In such a desperate situation, Mr. Su found an opportunity to pick the bones, casually give a few small money to buy back the spine, is now the "goat scorpion".

Su Dongpo here to do the sheep spine, is the earliest record of the history of sheep scorpion dishes, or he himself a stroke down. He also did more, deep flavor, so difficult to exhaustion environment actually made such food, can not help but write home, to show off to his brother. The letter describes the practice, the way of eating and even the reaction next to the real life. Said the first sheep bones boiled, and then fished out of the fire roasted aroma, and then use a bamboo stick to the bones in the seam of the sinews wash and pick, with the fresh aroma of sheep bone soup to swallow. This is a leisurely eating and drinking picture, not envious of people also.

(1) Sheep scorpion must buy the kind of market slaughter households now pick out, nausea light more fragrant, don't buy the kind of imported box, cook out no flavor. Buy back the sheep scorpion (let the stallholder to the drama open) soak in water for 2 hours, soak the blood water, blanch in the soup pot (add a little wine), take out the warm water to wash (wash) into the pressure cooker standby. Peppercorns cumin cardamom dahurica a few simple material into the gauze wrapped in a good spare (now is to do spicy soup, if you do the soup only put onion and ginger and dahurica, dahurica more can)

(2) pot of oil, under the ginger onion, and then into the Pixian bean paste, hot pot base a (if you add my previous share of homemade hot pot base on the more convenient, directly scooped a spoon on the line to stir-fry) stir-fried red oil, add cooking wine, oyster sauce, and then add the wine, oyster sauce, and then add the wine, oyster sauce, and then add the wine. Add wine, oyster sauce, soy sauce, a little old soy sauce and mix well add water, add salt, sugar and chicken seasoning, add the water to the pressure cooker, no more than the scorpion as well, on the steam for twenty minutes can be. Take out and pour into the shabu-shabu pot, you can start shabu-shabu, is not very convenient, but also very delicious. It's very convenient and delicious.