Sheep Scorpion is the part of the spine of the lamb.

The name is also because the shape of this part opens up like the shape of a scorpion, so it is called sheep scorpion. Sheep scorpion is often used to make soup, because the sheep scorpion is the place of sheep spine inside a lot of nutrients, after a long time of simmering and eaten, the soup inside the nutritional value is better. Many people like to use the stewed soup to make hot pot soup base, so that the hot pot to eat nutritious and delicious.

Sheep scorpion used to cook soup is relatively simple, this part of the lamb will not be too fishy, but also in the sheep of the fine products, do out of the dish tender and not greasy.

Sheep scorpion selection tips:

1, look at the color

Sheep scorpion color is bright red, tender meat, indicating that the sheep scorpion fresh.

2, look at the bones

Sheep scorpions with the smallest bone joints and the narrowest bone seams, the sheep's age is the smallest, and the meat is the most tender.

3, look at the elasticity

with a finger pressure, quickly pop back to the sheep scorpion meat fresh.