Ingredients: Scorpion 1 pot

Seasoning salt 1 spoon of rock sugar 1 put garlic, 3 petals, octagonal and 5 peppers 1 cooking wine 1 spoon of yellow sauce 1 spoon of red pepper 1 put fragrant leaves, 3 slices of pepper and a little.

Stewed sheep scorpion's approach

1. Soak the scorpion in clear water for 6 hours, changing it four times in the middle, which can effectively remove the fishy smell, then wash and control the moisture, put it in cold water, turn off the fire after the water boils, skim off the blood foam on it, and take out the scorpion.

2. Wash the scorpions with hot water and dry them.

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

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

5. Pour the cooked sheep scorpion into the electric pressure cooker (not too much soup, just skip the sheep scorpion and then turn 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.