Seasoning: 5 grams of pepper, 5 grams of star anise, 5 grams of grass nuts, 5 grams of Angelica dahurica, 5 grams of cumin, 5 grams of coriander, 5 grams of nutmeg, 5 grams of cinnamon, 10 grams of green onion, 10 grams of ginger, 5 grams of fennel seeds (cumin seeds)[3]

Practice

1. First of all 10 pounds of sheep spine bone according to the bone knuckle chopped into pieces, and then 2 pounds of sheep Leg bone chopped and folded;

2. Sheep spine, leg bone together to the pot with hot water, the sheep's fishy flavor and blood stains removed;

3. Will be scalded with water in the bottom of the pot, and then sheep spine on top of the leg bone of the sheep, and then add water to simmer over a fierce fire;

4. In the water before the water is not yet open will be peppercorns, dai miao, grass berries, Angelica dahurica, cumin, cumin, incense flakes, After the nutmeg, cinnamon into the seasoning box, and fresh ginger, scallions and these seasonings into the pot;

5. pot of water boiled, put the chicken essence and a small amount of salt, with a medium fire stew;

6. about half an hour later, open the lid of the pot, with chopsticks, if you can be stuck into the mutton inside, it means that scorpion has been cooked, will be turned into a small fire, slowly simmering system;

7. After one hour, turn the stove fire to a light fire, and simmer for about another hour, then it is ready to serve.

1000 grams of sheep scorpion, 2 cilantro, onion half, green onions and ginger red chili several.

Seasoning: 3 teaspoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of brown sugar, 1 teaspoon of peppercorns, and 2 slices of coriander.

Seasoning packet: 1 tsp pepper + 1 tsp cumin + 1 nutmeg + 2 slices allspice + 2 cloves.

Practice

1. Take out the chopped lamb spine, clean it and soak it in water for 1 hour to soak up the blood.

2. Add enough water, 1 teaspoon of peppercorns, 2 slices of sesame leaves, and 2 slices of green onion and ginger to the pot.

3. When the water boils, add the lamb spine, add 1 tsp of cooking wine and high heat.

4. Skim off the foam, fish out the lamb spine and then turn off the fire, pour off the blanching soup.

5. Onion slices, add the right amount of oil in the pan, put the onion slices and cilantro stir fry over low heat, stir fry until the onion becomes caramelized, cilantro wilted sheng do not.

6. Put the lamb spine, stir frying fat.

7. the seasoning bag used to mix the seasoning (pepper 1 teaspoon + cumin 1 teaspoon + nutmeg 1 + spices 2 + cloves 2), put the seasoning bag into the pot

8. put the small chili pepper and ginger and scallion.

9. Cook in cooking wine to deodorize.

10. Add soy sauce and dark soy sauce and stir-fry for color.

11. Add brown sugar, and then filled with hot water, the amount of water slightly over the meat a little bit can be, large fire boil and then turn to small fire, cover the pot and simmer for 1 hour.