The sheep scorpion is a complete sheep spine with tenderloin and spinal cord. Because its shape is similar to that of a scorpion, it is commonly known as the sheep scorpion. Sheep and scorpion are low in fat, low in cholesterol, high in protein and rich in calcium. It is easy to absorb, has the effects of nourishing yin and kidney, beautifying the face and aphrodisiac. It is often used to make clear soup hot pot, which is delicious. Now I will share with you how to cook lamb and scorpion. Cooking method of sheep scorpion: Spicy sheep scorpion

Ingredients

Ingredients: One fresh sheep scorpion. Onion, ginger, pepper, Sichuan peppercorns, tangerine peel, aniseed, cumin grains, grass fruit.

Method

1. Chop the sheep and scorpions into pieces, wash them, put them into a pot of cold water and cook over medium heat, let the blood water filter out, and keep skimming off the foam.

2. Turn off the heat, pour out the water in the pot, and then put it under the faucet to rinse the sheep and scorpions.

3. Add water to cover the sheep scorpions, add green onions and ginger slices. It is best to add more of these to remove the fishy smell, then add a handful of chili peppers, a handful of Sichuan peppercorns, a handful of tangerine peel, and a large amount of tangerine peel. Four ingredients, a handful of cumin grains and two or three grass fruits.

4. Add soy sauce and sugar, bring to a boil over high heat, then turn to low heat and simmer slowly.

5. When simmering for about 40 minutes, add salt to adjust to your favorite taste, then simmer for about half an hour and you can eat.

6. The remaining soup can be used as hotpot and bean curd. Cooking method of sheep scorpion: Braised sheep scorpion

Ingredients

Ingredients:

500g sheep scorpion and 150g onion.

Accessories:

Three tablespoons of bean paste (45ml), one tablespoon of braised soy sauce (15ml), 1/2 tablespoon of cooking wine (about 8ml), 12 grams of rock sugar, two star anise, Two bay leaves, 6 Amomum villosum, one strawberry, one nutmeg, a small piece of green onion, a piece of ginger, 3 cloves of garlic, a teaspoon of salt (5g)

Method

1. After defrosting, soak the sheep and scorpions in cold water for more than 5 hours. The water should be changed frequently during the period to soak out impurities and blood.

2. Blanch the soaked sheep scorpions in cold water in a pot. Add a few slices of ginger and cooking wine to the pot.

3. After boiling, take out the sheep and scorpion while the water is boiling, drain the water and set aside, then remove the water in the pot.

4. Pour oil into the pot. When the oil is hot, add onion, ginger and garlic and stir-fry. Add bean paste and stir-fry until fragrant.

5. Add the lamb scorpions and stir-fry, then add onions and soy sauce and stir-fry continuously.

6. Add enough boiling water, add rock sugar, star anise, bay leaves and other spices, bring to a boil over high heat, then turn down to low heat and simmer for 40 minutes.

7. Add salt, turn on high heat to collect the juice and serve.

Cooking method of sheep scorpion: traditional Beijing style sheep scorpion

Materials

1000 grams of sheep scorpion, 2 coriander, half onion, green onion, ginger, some red pepper, 3 teaspoons of salt, raw 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of brown sugar, 1 teaspoon of Sichuan peppercorns, 2 bay leaves

Method

1. Take out the chopped pieces Clean the lamb spine and soak it in water for 1 hour to soak in the blood.

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

3. After the water boils, add the lamb spine, add 1 spoonful of cooking wine, and bring to a boil over high heat

4. Skim off the foam, take out the lamb spine, then turn off the heat and pour it away Blanching soup

5. Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander and stir-fry over low heat until the onion becomes brown and the coriander becomes wilted and is removed.

6. Add the lamb backbone and stir-fry to remove the fat

7. Mix the seasonings used in the seasoning bag (1 tsp of peppercorns, 1 tsp of cumin, 1 tsp of nutmeg, 2 bay leaves) 2 pieces of cloves), put it into a seasoning bag and put it into the pot

8. Add small peppers, ginger slices and green onion segments

9. Cook in cooking wine to remove the fishy smell

10. Add light soy sauce and dark soy sauce and stir-fry to color

11. Add brown sugar, then fill up with hot water until the water slightly covers the meat. Bring to a boil and then turn to low heat. , cover the pot and simmer for 1 hour