Eat more of this meat after the heavy snow, it will ward off the cold and nourish you, and you will be able to hunt tigers in the beginning of spring. 30 yuan per kilogram is nutritious pork.

"Take nourishment in winter, and hunt tigers in spring", this folk proverb This fully illustrates the tonic effect of mutton in winter. Chinese people like to supplement mutton after heavy snowfall. Mutton is more tender than beef and has less fat content than pork. It can also repel cold and nourish, replenish qi and deficiency, promote blood circulation, and enhance the ability to withstand the cold. Mutton can also increase digestive enzymes and help digestion. In winter, mutton is eaten as a tonic and mixed with yam, wolfberry, etc. to make it more nutritious. Proverbs are proverbs, tigers are now a national first-level protected animal, and you can't just hit them if you want!

In the north, in addition to the traditional mutton soup, braised mutton, and mutton-shabu-shabu, the most popular one is braised "sheep scorpion". Sheep scorpion is not a scorpion, but the backbone of a sheep. It is named because there is a small hook on the tail, which looks like a scorpion.

This picture shows the tail bone of a sheep. It is fat and tender. Does it look like a scorpion? The white on top is fat, and there is a small amount of lean meat on the other side. The tail bone is smooth and tender, with a melt-in-the-mouth feeling.

The big market near my home has a lot of beef and mutton, all of which come from Dachang Hui Autonomous County in Hebei Province, so the price is not too expensive. There are two kinds of sheep and scorpions, one is smooth on one side and has meat on the other, which costs 28 yuan per catty; the other is meat on both sides, which costs 30 yuan per catty. A whole stick was too much for four people, but half a stick was just right. I bought the second half with the tail for just 100 yuan. It sounds a bit expensive, but compared with the restaurant's, this pot doesn't cost 198 yuan, so I don't plan on buying it. So it’s the most cost-effective to do it yourself!

I wonder if you have ever eaten mutton on the grassland? The sheep on the grassland are free-range, and the grass they eat contains some green onions and the like, which can make the mutton smell-free. However, the mutton in the inland plains has a strong smell of mutton. People who love mutton love this smell the most. This can be regarded as the label of mutton! Some people can't stand the taste and lose the chance to enjoy it. If you want the lamb and scorpion not to be fishy or smelly, it would be a mistake to just put it into the pot. The extra step will make the meat rotten and the soup will be fresh, and the bones will be chewed up. What extra step is there? Please read below.

——Red Braised Sheep and Scorpions——

Ingredients: 3 pounds of sheep and scorpions

Stewed ingredients: 5 grams of white peppercorns, 5 grams of cumin grains, 5 grams of Sichuan peppercorns, 3 dried red peppers, 2 slices of galangal, 10 slices of white cardamom, 3 slices of Angelica dahurica, 3 grams of angelica root, half a green onion, 1 piece of fresh ginger, appropriate amount of soy sauce, 3 grams of salt, appropriate amount of water

Kitchenware: Pressure cooker

Cooking time: 15 minutes

Production process:

1. Cut the sheep and scorpion into small pieces. This step can make The merchant will handle it; this section of the tail bone is fat and tender, so it is recommended to keep it long and not to chop it into small pieces;

2. Wash it 3 times with cold water, and then soak it in cold water for 15 minutes to remove the excess. Blood water can also remove a lot of the mutton smell;

3. When soaking the mutton scorpions, prepare the marinade: white peppercorns, cumin seeds, Sichuan peppercorns, dried red peppers, galangal, white pepper Kumquat, Angelica dahuricae, and Angelica sinensis; you can mix these ingredients by yourself or buy them ready-made; the chef said that "pigs do not need pepper, sheep do not need ingredients", which means that it is not appropriate to add ingredients (star anise) when stewing mutton;

4 . Prepare two small bags, put the marinade into the small bags and tie them tightly; this will make the mutton soup clear and not messy, and there will be no brine residue on the lamb scorpion;

5. Lamb scorpion Pour it into the cold water of the pressure cooker. After boiling, a lot of foam will appear. Use a small skimmer to skim off the light brown foam that keeps emerging. This process lasts about 10 minutes. When turning the meat, do not move too violently to prevent the soup from boiling. be mixed; never put the marinade directly and cover the lid to simmer, otherwise all the mutton smell will be covered up in the meat soup. With this step, the mutton will not be smelly or fishy, ??have you remembered?

6. When you see this plate of foam, you will know the necessity of blanch water to remove the foam. If not skimmed off, these impurities will either stick to the surface of the meat or stick to the edge of the pot, which will be very disturbing. Appetite;

7. The mutton soup after skimming off the foam looks very clear, as if you can see it to the bottom; there will still be a small amount of foam emerging, but the color has become lighter or even white. There is no need to skim the foam, as these foams are already nutrients and need to be kept in the soup;

8. Pour all the marinade into the soup, then add green onions, fresh ginger slices, soy sauce, and salt at the same time into the pot; although salt will shrink and tighten the protein and affect the tenderness and maturity speed of the meat, there is no need to worry about this when using a pressure cooker;

9. After the soup boils again, cover the lid of the pressure cooker Tighten, pressurize the steam, turn to medium heat, and turn off the heat after 15 minutes;

10. After the pressure is released naturally, open the lid, the meat is rotten and the soup is fresh, put it into a bowl and enjoy it! The leftover soup can also be used to make stewed vegetables or serve as a soup for noodles, so don’t waste it!

Apple Nao Nao Nao

1. The time to braise sheep and scorpions in a pressure cooker should not be too long. It will take 15-20 minutes to reach the bone-free state. If you use an ordinary stew pot, the time will be about 2 hours, you can check the maturity of the meat midway to adjust the time;

2. The amount of marinade is estimated by my visual inspection. You can buy ready-made braised mutton ingredients, or you can prepare your own.

“Create delicious meals with love and record the beauty with heart; use simple methods to present the authentic taste of the ingredients.” I am Meggy, the dancing apple, a national first-level health manager and a stay-at-home mother. Welcome to follow, like, forward, collect, and leave messages! Happy to meet you, may happiness and delicious food always be with you and me!

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