In winter, I like all kinds of aromas scattered in the streets and lanes of Beijing, such as sugar fried chestnuts, roasted sweet potatoes, sheep scorpions and roasted squid. No matter how cold the weather is every time, I can't stop drooling when I smell these smells, and my heart is itchy and warm.

Technology: stew

Taste: spicy.

Time: <; 30 minutes

Heat: lower heat

Ingredients:

Cooking steps:

1. soak the scorpion in clear water for 6 hours and change the water four times in the middle, which can effectively remove the smell, then wash it and control the moisture. Put it in a pot with cold water, turn off the heat after the water boils, skim off the blood foam on it, and take out the scorpion.

2. Rinse the fished scorpions with hot water, and then dry them.

3. Put a little oil in the pot, stir-fry shallots, ginger and garlic, add pepper aniseed, rock sugar and fragrant leaves.

4. Add soy sauce, yellow sauce, cooking wine and then pour boiling water after the fragrance.

5. Pour the cooked sheep scorpion into the electric pressure cooker (not too much soup, just slightly over the sheep scorpion, and then transfer to the bone stew file)

6. Don't lift the lid after the pressure cooker stops. When all the gas in the pressure cooker is released, open the lid again, add some salt and pepper to taste and cook for 5 minutes.