1. Wash the sheep backbone and unload it along the bone

2. Put cold water in the pot, add white wine and ginger pieces, boil over high heat, cook for 3-5 minutes, skim off the blood foam and fish out

3. Add the highest level of water to the electric pressure cooker, put in the blanched sheep backbone, add dry hawthorn, green onion pieces, patted ginger pieces, liangjian and a little pepper Pour 2 spoons of cooking wine

4. Boil pressure 40 minutes

5. frying pan slightly more oil, down into the onion segments, add ginger pieces and garlic cloves, small fire frying onion flavor, add peppercorns, star anise, sesame seeds frying flavor, add dry chili peppers, a little over the oil on the Pixi County Bean Sauce, frying red oil, add hot and spicy hot pot base half a bag or a bag, small fire frying

6. Slowly simmer for 10 minutes

7. Put the spicy base on one side of the mandarin duck pot

8. Stewed scorpion and lamb soup were sown on both sides of the mandarin duck pot, sprinkled with a little cilantro can be put on the induction cooker to open the hot pot