Scorpion is the backbone below the neck of sheep, with tenderloin and sheep bone marrow. Because it looks like a scorpion, it is commonly known as the sheep scorpion. It's no trouble to make scorpions at home. It's similar to stewing big bones, just pay attention to seasoning and time. Wash the scorpion, blanch it in boiling water, and skim off the floating foam; Add some oil to the pot, stir-fry the fish glue, pick it up, add Pixian bean paste, ginger slices, winter shavings and garlic, stir-fry Chili oil, drain the water and old rock sugar, and put the scorpion in; Wrapped with emery cloth, Amomum villosum, Alpinia officinarum, Cinnamomum cassia, Foeniculum vulgare, dried hawthorn, Poria cocos and other seasonings, put them in a pot and cook them together for several hours; Pour in rice wine and add salt. Traditionally, star anise is not added to the seasoning. It is said that star anise will offend the taste of beef.

If it is too troublesome, it is also possible to make it directly with hot pot ingredients. Scorpion is delicious. Scorpion has bones and tastes delicious when chewed. Besides making hot pot restaurants, other ways can also make delicious food. Wash the pork with the existing seasoning, cut it into pieces, chop the bones, blanch them with boiling water, pick them up and rinse them off, put the wok in an induction cooker, put the hot pot, add onion and garlic, add pepper, add water, then add beef and stew them with slow fire for a long time. When half a piece of meat is cooked to taste, add other foods according to everyone's taste, and the family will be very hot. Scorpion, also known as sheep main beam, main keel and high nutrition, is called the first one to supplement calcium and zinc. There are two kinds of yangxiezi hotpot restaurant, white soup and green soup. I prefer white soup, which is original and delicious. The main material is sheep spine.

Seasoning, rice wine, pepper, galangal, nutmeg, clove, Amomum villosum, cumin powder, pepper, ginger and garlic; Chop the sheep spine into small pieces and blanch it in fresh water to remove the fishy smell and blood foam. Add water to the pot and pour it into the spine. Pour in some rice wine and boil it. Add seasoning, then stew for about an hour, and then stew for another hour. Pour it into a hot pot restaurant, adjust the salty taste, eat meat and soup first, then rinse vegetables, rinse all the dishes that can be rinsed, do you feel like eating it very much, extreme. First, put cold water into the pot, add ginger rice wine and cook the scorpions. Skim off the blood foam. Pick up the sheep scorpion. Throw away the water. Clean the pan. The oil is hot. Stir-fried seasoning.

Amomum villosum is an octagonal five (two catties of meat) and the size of cinnamon nails is the same. Fifteen peppers. 50 grams of onion roots are scattered. Garlic is bad. 50 grams of pepper and 5 pieces of bean paste. Stir-fry the bean paste before adding seasoning. Put the meat again. Add onion and garlic, then add rice wine. Stir fry for five minutes. Add water. First, add a little rice wine and soak for more than an hour. After washing the blood, put it in cold water and heat it to boiling. Rinse the bleeding foam and take it out. Heat the oil in the pan, stir-fry the shallots and coriander until they are soft, then stir-fry the fried sheep and scorpions for a while, and then stew the meat. Now you can eat it. The water needs to be topped up. After boiling, simmer 1 hour, add salt and soy sauce, and stew for another half an hour. All right.