Braised Sheep and Scorpion Hot Pot

500g Sheep and Scorpion Hotpot (lamb spine); 200g water tofu; 200g cabbage leaves; 100g carrot; one green onion; ginger 1 small piece of slice; 2 coriander stalks; 1 amomum villosum; 3 dried chili peppers; 2 slices of galangal; 5 grams of fennel; 5 grams of pepper; 10 ML of light soy sauce; 10 ML of dark soy sauce; appropriate amount of salt; 10 ML of rice wine; cinnamon; peppercorns. After cleaning the sheep and scorpion hot pot, put it into the pot and pour cold water. Bring it to a boil and cook for another 3 minutes. Then remove it and rinse the foam adhering to the sheep and scorpion hot pot with warm water. Put appropriate oil in the reserved pot. Pour in all the spices and stir-fry in the pot over low heat until the aroma comes out. Pour in the sheep and scorpion into the hot pot and stir-fry for 2 minutes until the aroma comes out.

Pour enough boiling water into the pot to cover the meat. After it boils over high heat, skim off the foam again. , change to Chinese fire, then pour in light soy sauce, dark soy sauce and rice wine, pour into a hot pot or stone pot, cover with a lid and simmer for 1 hour. Then put the carrots cut into hob pieces into the pot, and then Pour in a small amount of salt and simmer for 20 minutes. Cut the water tofu into pieces, break the cabbage leaves into small pieces, put them all into the lamb and scorpion hot pot, simmer for another 5 minutes, sprinkle with coriander and turn off the heat. Stew the lamb and scorpion in seafood soy sauce. Hot pot (beef)

2 pounds of sheep and scorpion hot pot; onions, garlic, dried chili peppers; rice wine, dark soy sauce, hot sauce, salt; star anise, cinnamon, galangal, pepper; 1 shallot, green pepper 2 pieces, cumin powder; 2 pieces of white peony root, 1 kaempferol, 1 nutmeg. First soak the sheep and scorpion hot pot in small water for 2-6 hours, changing the water once in the middle. Soaking in bleeding water, I heard it can also remove the mutton smell. Finally drain. Heat the oil pan, sauté the onions, garlic and dried chili until fragrant, add the lamb and scorpion hotpot and stir-fry for 1 minute. Pour in the rice wine and dark soy sauce. I also added the Jiangxi red line pepper sauce given by a good friend. Stir-fry until evenly mixed, then add boiling water and spread over the lamb and scorpion hotpot.

Pour water over the sheep and scorpion hot pot. There is a little less water. I added some more water and forgot to take a photo. Adjust the saltiness to make it taste a little saltier than usual. After boiling, turn to simmer for 1 hour. (The slow fire I talk about refers to the middle layer of fire) After 1 hour, add scallions, 3 pieces of garlic, 1 star anise, 1 piece of cinnamon, 2 slices of galangal, 20 peppercorns, 2 pieces of white peony root, and shank. 1 nutmeg and 1 nutmeg. If you feel it's not spicy enough or salty enough, you can add dried chili peppers and salt at this time. After boiling again, turn to simmer for thirty minutes. While the sauce is soaking up a little, add the green pepper rings and stir. Just before serving, sprinkle a layer of five-spice powder and stir. Serve out. It's so delicious that I can't stop eating it. Sheep and scorpion hot pot

Sheep and scorpion hot pot; light soy sauce; dark soy sauce; rice wine; soybean paste; green onion; ginger; garlic; galangal. Hot pot with cold water and cold water is the best way to make the blood clear. Then boil it in a pot with cold water and skim out the blood foam after the water boils. Add aniseed, galangal, onion and garlic, rice wine, sweet noodle sauce, dark soy sauce, light soy sauce, wait for the water to boil. Cover the lid and simmer for 2 hours. During this period, use chopsticks to pierce the meat and add salt after it is cooked through. After another 20 to 30 minutes, turn off the heat and start the pot! The more it soaks, the more delicious it becomes.