Sheep scorpion is the part of the spine of the lamb, the name is also because the shape of this part of the open up like the shape of the 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 consumption, the soup inside the nutritional value is better.

Sheep scorpion practice

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 do dishes and soup are relatively simple, this part of the lamb will not be too fishy, but also the best of the sheep, do out of the dishes tender and not greasy, spine in the marrow and other nutrients and dishes more nutritious.

In doing the sheep scorpion with cool water for soaking, and soaking time should be a little longer, so that the blood in the sheep scorpion soak off, so that the made sheep scorpion no bloody flavor. Don't put too much salt in the stewed scorpion, if the flavor is light, put salt again when eating, so as to ensure that the scorpion will not be stewed.

When stewing sheep scorpions, the longer the stewing time, the nutrients in the sheep scorpion will slowly penetrate into the soup, so that the stewed soup has a higher nutritional value.