1, 2 kg scorpion, 1 coriander, 1 onion, 1 ginger, 15g pepper, 10g cumin, 15g galangal. White pepper 15g, 3 tablespoons of light soy sauce (45ml), 2 tablespoons of light soy sauce (30ml), 3 teaspoons of salt (15g) and 3 tablespoons of cooking wine (45ml).

2. After cleaning the scorpion, put it into the pot and pour in cold water not exceeding the amount of the scorpion. After the fire boils, cook for about 5 minutes, remove the scorpions, wash away the floating foam with water, and pour out the scalded water in the pot.

3. Pour the oil into the pot. When the oil temperature is 50% hot, pour in all seasonings except dried peppers. Stir-fry the fragrance, add the cooked and washed sheep scorpion and stir-fry for about 3 minutes.

4. After the mutton scorpion is fried, pour the mutton scorpion and seasoning into a large pot, pour boiling water into the pot, do not put meat, and add dried peppers. After the fire boils, skim off the foam and change it to medium-low heat, then pour in the light soy sauce, dark soy sauce and cooking wine, and cover with stew 1.5 hours.

5. When the scorpion is stewed 1 hour, pour in the salt and sprinkle with coriander before taking out the pot.