Ingredients: 800g of scorpion, 500ml of beer, 20g of Pixian bean paste, 20g of butter chafing dish base, scallion 1 root, ginger 1 slice, 5 dried peppers, half-thumb-sized cinnamon 1 slice, 4 slices of fragrant leaves, and ginger 1 slice with little finger size.
Steps:
1, prepare the ingredients.
2. It is best to soak the scorpion in water for two hours, and change the water three times in the middle to fully soak the bleeding water.
3. Boil the soaked sheep scorpion in cold water and add a small amount of pepper and ginger (boiled pepper and ginger are not in the ingredient list).
4. After the water is boiled, skim off the floating foam, remove the sheep scorpion for use, and keep the soup.
5. Put the oil in the pot, add 12g sugar cooling oil, and stir-fry until the sugar is brown. Beginners must always have a small fire, the color is brown and red, and the foam floats just right (be sure to master it, it will be bitter if you order too much).
6. After frying brown, stir-fry the scalded scorpion until every piece of meat is covered with brown.
7. Push the fried sheep scorpion to one side of the pot to reveal the oil, put the bean paste in the oil and stir-fry the red oil (medium and small fire).
8. Then add onion, ginger (pat loosely with a knife without slicing) and all spices.
9. Stir fry for two minutes (low heat).
10, add soy sauce and soy sauce.
1 1, stir well.
12, pour a can and a half of beer.
13. After the beer is boiled, pour it into the casserole.
14, when the meat is cooked, add the broth after defoaming, and add a small piece of butter chafing dish.
15, the delicious braised mutton scorpion is out of the pot, super delicious.
16, it is more delicious to eat while heating with a small fire. When the meat is almost eaten, you can add soup to rinse the hot pot.