500g of sheep spine, 2 green onions, 8 slices of ginger, 45ml of soy sauce, 8g of sugar 10g, 8g of salt, cinnamon 1 root, 0/5 pieces of pepper 1 0, 30ml of cooking wine, 3 pieces of cloves and 4 pieces of fragrant leaves.
Practice:
1, chop the sheep's tail bone into 4-5cm sections, add clean water until it reaches the surface, and add 5 prickly ash and 15ml cooking wine for soaking15min. Heat the water in the soup pot, add 2 small pieces of onion and 3 pieces of ginger to boil, pour out the water soaked in sheep bones, and blanch the mutton in boiling water. Don't turn off the fire after the sheep bone becomes discolored and the water is boiled. Turn off the fire after taking out the sheep bone and rinse it with clear water for 2-3 times repeatedly. 2. Add oil to the pot and heat it to 30%. Add dried pepper and pepper to stir-fry for fragrance, and then add sheep bones to stir-fry the water.
3. After the mutton bone is fragrant, pour in cooking wine and soy sauce, add white sugar and stir-fry evenly, then continue to stir-fry until it turns red. At this time, add onion and ginger slices and stir-fry until fragrant;
4. Then pour boiling water below the surface, add spices such as cinnamon and galangal, and boil it with high fire. If there is any floating foam, skim it off, then cover it and simmer it with medium and small fire 1 half an hour. Finally, you can add salt, parsley and other seasonings according to your own taste.
Scorpion is actually the backbone of sheep, with little meat but delicious taste, just like the sauce bone and duck neck we like to eat, especially in the cold winter, a pot of hot and spicy scorpion is cooked with tofu and vermicelli, and there is soup, meat and vegetables, which is delicious!
I once asked a chef, the secret of the delicious scorpion is not to put star anise. Although star anise is also a kind of spice, it also has the function of improving taste and removing fishy smell, but the fragrance of star anise doesn't match with that of sheep scorpion, and it always feels wrong when stewed, so if you want to stew delicious sheep scorpion, don't put star anise;
Other spices are common, but the dosage should not be too much or it will easily lose its flavor. In fact, there are many raw materials of brine, which are not only spices, but also Chinese herbal medicines. We can also buy them in Chinese medicine shops, but don't buy too many at a time, and we need to pack them separately, otherwise it will be easy to smell or lose the taste after a long time;
Mutton tastes a little smelly. Besides blanching in advance, soaking in pepper water can remove the smell well, but after soaking, the blood must be drained. When you stew mutton, you can put a little more onion and ginger. If you can't eat it too spicy, you can not cut the dried Chili, but I personally like it spicy and heavy. The more you eat it, the more delicious it is!
How much soup does the scorpion keep in the end can be adjusted according to its own preferences. If you only chew bones, you might as well thicken the soup. If you want to rinse some vegetables, especially vermicelli, vermicelli, noodles, etc., you should leave more soup, so that vegetables have a taste.