In gourmet cooking, most sheep and scorpions are used in dishes, and cows and scorpions are rarely used in cooking. It’s not that cow scorpions don’t taste as good as sheep scorpions, it’s not that they have less meat, and it’s not that they don’t taste good. But the sheep and scorpions are small and can be chopped into pieces with an ordinary kitchen knife. If it is a bone-chopping knife, it is cut in half, and two knives are divided into four pieces. It is clean and neat, with a smooth cross-section and no bone stubble. This is the basic requirement for chopping bones.

Bull and scorpion before soaking

Bull and scorpion are different. Bones are big and hard. Let alone a kitchen knife, the blade of a bone will become chipped before it is completely chopped. Not to mention the bone-chopping knife. If you strike it with all your strength, there will be only a white mark, and if you strike it with three or five swords, there will be no break. As a result, the bones were not chopped open, the meat on them was smashed and gone, and they were still full of bone stubble, making it impossible to continue.

Soaked cow and scorpions

So, the cook only makes sheep and scorpions, and is never afraid of making cows and scorpions. Sheep and scorpion have been used in many dishes, including braised, stewed, fried, and hot pot. Beef, scorpion and scorpion are not included in the menu. Ingredients made by no one are very cheap, the market price is less than 15 yuan per pound, and shipping is free. You must know that beef costs at least more than 40 pounds per pound, and the cost of cooked meat is almost 100.

Three pounds of beef and scorpions are stewed in a can, and only a piece of ginger is given.

Nowadays, industrialized technology and equipment have solved this problem. No matter how big or hard the bones are, they can't handle the saw teeth of steel. Beef and scorpions can be cut into any size according to the requirements of the dish. Cutting them open is neater than chopping them with a knife, and of course there are no chopping boards to splinter wood. It's easy to clean, looks clean, and works smoothly.

Stewed beef scorpion

The beef scorpion is actually better than the sheep scorpion. Not to mention the taste, there is much more meat on it, and it is shaped into large pieces. It is said that there are only two tastes in the world: meat with bones and vegetables with meat. The meat on the beef and scorpion is a classic bone-in meat, which is the most delicious.

Beef and Scorpion Stewed with Carrots

Here are three home-cooked ways to make beef and scorpion stew. The basic stew of beef and scorpion only requires three kilograms of beef and scorpion. Three steps to make the dish:

Preliminary processing. This step is particularly critical. We all know that beef, mutton, and pork have a strong smell of blood. When making any dish, you must first get rid of this strange smell. Those who know the principles of food ingredients will understand that the source of the fishy smell of animal meat lies in the blood and body fluids remaining in the meat. Removing these will fundamentally remove the fishy smell and get the original meaty flavor. Beef has a rough tissue structure, and more blood and body fluids remain in the meat. The general treatment is to blanch the meat to remove it, or blanch it in cold water, put the meat in cold water, boil it and skim it. My method is the "complete cold blanching method", that is, before cooking, I change the knife and soak it in cold water. I change the water three times in half a day until the meat turns gray and loses its blood color. Then put it into the pot with cold water, boil the water to skim off the foam, complete the whole process of cold blanch, and officially enter the stew.

Stewed. After skimming off the foam, pat a piece of ginger, then simmer for two hours to complete the stew.

Processed into finished dishes. The stewed beef and scorpions are mainly used as ingredients to make other dishes. It can also be dipped in seasonings and eaten fresh. The stewed soup is the best broth, which is great for cooking and cooking. Stewed beef and scorpions are generally used as ingredients to make three dishes:

Salt and pepper beef and scorpion

Salt and pepper beef and scorpion. The homemade method is simple, fry it until it turns yellow, take it out and sprinkle it with pepper and salt.

Spicy beef and scorpion. Heat oil in a wok and sauté ginger, rice and garlic until fragrant, stir-fry Pixian bean paste until fragrant, add Sichuan peppercorns, dried red pepper segments and beef and scorpion into the pan, stir-fry until fragrant.

Beef and scorpion stewed with carrots. This is simpler. Remove the carrots while simmering the beef and scorpion for an hour and a half, then simmer for another half an hour and put it into a pot. Add pepper to the pot to add flavor and garnish with green onions.