-----Red Braised Sheep and Scorpion-----

Main material: 2 pounds of Sheep and Scorpion

Ingredients: Spice bag (Panthoxylum bungeanum/Xiang) Leaves/garlic granules/ginger shreds/dried chilies/scallions/tangerine peel/hawthorn slices), coriander, shredded onions, ginger

Seasoning: bean paste, soybean paste, salt, cooking wine, sugar, white pepper Noodles

-----Production steps-----

1. When buying sheep scorpions, ask the stall owner to help cut them into small pieces. When you get home, soak the sheep scorpions in cold water. Filter the blood for 1 hour, wash and drain, add appropriate amount of cooking wine and ginger slices, mix well and marinate for one hour.

After pickling the sheep and scorpions, add cold water to the pot, add ginger slices, cooking wine, and peppercorns and blanch them in water to remove the mutton.

After the fire is boiled, remove all the scum, remove the sheep and scorpions from the water, wash off the impurities and set aside. Don’t pour the sheep soup and use it as stock, it tastes very fresh.

2. After the pot is hot, add a little more oil than usual for cooking, put the onions and coriander into the oil pot, and fry them over low heat until they are brown and fragrant. Remove them when there is no moisture left. Discard, leaving only the base oil.

Put the "spices" in the recipe into the oil pan, stir-fry over high heat to release the aroma, add 2 tablespoons of bean paste and 1 tablespoon of soybean paste, stir-fry over low heat until the red oil comes out.

3. Pour the lamb scorpions into the pot and stir-fry the auxiliary ingredients until the mutton is fragrant. Pour in the stock left over from the previous blanching of the lamb scorpions, just enough to cover the lamb scorpions. .

First bring the soup to a boil over high heat, continue to cook for 10 minutes, then turn to low heat and simmer for about 30 minutes.

4. After simmering on low heat to a certain point, open the pot and add salt, sugar, and white pepper to taste. Mix well, cover the pot, and reduce the juice over high heat. Sprinkle with coriander for garnish before serving. Ready to serve!

You need to keep in mind 3 techniques for braised lamb and scorpions. Once you master them, the lamb soup will taste fresh and spicy, and the mutton will be tender and the marrow will be smooth. The three techniques you need to be familiar with are:

1: Lamb Before stewing, the scorpions should be soaked to filter the blood, and then marinated in cooking wine for a period of time. Blanching them in water can remove most of the mutton smell. Add some peppercorns when blanching to make the scorpions easier to stew and become tender.

2: Add dried hawthorn and tangerine peel to the spices for stewing the sheep and scorpion, which can remove the meat and make the stew of the sheep and scorpion more fragrant and the meat crispier.

3: When blanching the lamb and scorpion, you need to put it in cold water, so that the blood foam contained in it can be quickly filtered out. However, when stewing, you need to use hot water or stock to keep the mutton relaxed and achieve a crisp and tender taste. The salt should be added last, otherwise the meat will shrink and become hard and rough when stewing the sheep and scorpions.