It's very good to cook a pot of sheep and scorpions at home this weekend and have a lively meal with my family. I always think it's a very happy thing to eat at home (except for washing dishes), at least I can eat as much as I want, without worrying about closing the door.
The sheep scorpion hot pot I made today is very ordinary and has a popular taste. I can make it at home by myself. Now I am full and satisfied. I think the taste is acceptable to northerners.
Without further ado, come and do it with me: (remember the main points)
Ingredients: 6 kg of scorpion,
I choose meat scorpions for sheep. What should I do if there is too much meat in the scorpion? Ask the boss to help you pick out the meat when you buy it, and you can cook mutton with scallions several times.
5 parsley, onion 1 root, ginger 1 small piece, pepper 1 5g fennel 1 0g, white button 1 0g, cumin15g, and galangal10g.
Seasoning: 3 tablespoons soy sauce (90ml), 2 tablespoons soy sauce (30ml), 3 teaspoons salt (15g) and 3 tablespoons cooking wine (45ml).
This is the sheep scorpion I chose. I asked my boss to chop it up for me directly, not too small, and asked my boss for some sheep oil by the way, so that the stewed scorpion would not be so firewood, and it was particularly fragrant.
After the sheep scorpion is bought, it is soaked in cold water for more than five hours. After the blood is completely soaked, it is washed several times, which is the current state. (Key points: Be sure to soak the blood fully, otherwise the smell will be too heavy.)
(key points: put the pot in cold water, blanch it, wash it with warm water and take it out. Never rinse it with cold water.)
Gorgeous-------------gorgeous.
After the scalding of the scorpion, let's deal with the spices:
Key points: Soak all spices in water or white wine for one hour, and it is easier to give play to the fragrance of spices.
Ginger and onion are cut into large pieces, which can avoid being fried and not easily stewed when stewing.
I'll fry the onion and ginger and spices until fragrant and dry, then put the onion and ginger first, because the onion and ginger have high moisture content, and the fried onion and ginger almost change color, and then put the soaked spices just right.
(When the Amomum tsao-ko is knocked open in advance to avoid frying: bang! It's a small thing to be scared, and it hurts when oil spills.
Finally, put pepper, pepper is easy to paste, and you should soak it in advance!
After the stir-fry changes color, put other seasonings. Here, I emphasize that I will secretly put in some oil consumption. Generally, I will put in oil consumption when stewing beef and mutton to refresh it. The important thing is to get rid of the fishy smell!
Then add the scalded scorpion, put it in the pot and add water.
All right, you're done. Let's bomb for 20 minutes and turn it down for an hour! Be sure to cover it, or the water will be gone and the pot will be burnt again.
My family loves tofu very much. I'll put it in first. Tofu must be cooked in a honeycomb before eating. It's great, but I also bought other vegetable noodles that can be rinsed together. In winter, I can buy some radishes, cabbage, chrysanthemum and vermicelli. The more you cook, the better it smells.
In fact, it's as simple as that. Make delicious food with your heart!