What side dishes are used with lamb and scorpion?

Today is the last day of September, and it is also the last moment of anticipation before the National Day. We welcome the 70th anniversary of the founding of the People's Republic of China together and enjoy 7 days of complete relaxation. We have been looking forward to it for a long time, and it has finally arrived.

In the past few days, Hua'er has completely tidied up the kitchen. It usually looks like a relatively clean kitchen, but it still took a lot of time to actually start tidying it up. For a very nervous person like me, when I was cleaning out the cupboard, I found that several spices had been completely forgotten in the cupboard and I bought them over and over again. I also found a bag of goat scorpions in the refrigerator, and it seemed that I had bought more than half of them. It’s been months.

Sheep and scorpion is a favorite food of my husband and I. For a while, we would go out to eat sheep and scorpion hotpot on weekends. Now we are used to cooking at home, and we cook some scorpion meat ourselves. The sauce is good. Then pour it into the electric hot pot, prepare some seasonal vegetables, and eat them in the small hot pot. It is so delicious.

At first, I thought it would be more time-consuming to make lamb scorpion by myself. After making it two or three times, I found that it is as easy as beef in sauce, because both are ingredients that need to be stewed for a long time. , so the pressure cooker at home comes in handy. It doesn’t take long (usually about half an hour) to cook, and at the same time, the soup will not evaporate due to long-term stewing like on the stove. The airtight cooking function of the pressure cooker ensures that the soup is completely preserved, so that when you cook vegetables or braised meat, the ingredients will be tasty and delicious.

Here Hua'er will share with friends the worry-free method of stewing sheep and scorpions:

Stewing sheep and scorpions

Ingredients preparation:

1000 grams of sheep scorpion

One section of lotus root

One stick of lettuce

One handful of coriander

Onions, ginger slices, star anise, cinnamon, Sichuan peppercorns, Pixian bean paste

Cooking wine, light soy sauce, salt

Method:

1. Before starting to stew the sheep and scorpions, remove the blood foam. Blanch it first.

Put the scorpion meat into the pot, add enough water to cover the ingredients, bring to a boil and cook for 5 minutes, skim off the foam and set aside.

2. Put the blanched sheep scorpions into the pressure cooker, add a spoonful of cooking wine, 3 spoons of light soy sauce, 2 tablespoons of Pixian bean paste, an appropriate amount of star anise, Sichuan peppercorns, and cinnamon, and pour in to cover the ingredients. of warm water.

Select the beef and mutton-stewing setting in the pressure cooker. The automatically set time is 35 minutes. The bones of the sheep and scorpion pressed in this way are a bit soft, and they are basically in a state of falling off the bones and rotten.

3. Use the working time of the pressure cooker to fully prepare 2-3 vegetables in half an hour. In this way, the lamb and scorpion with fresh vegetables will have a richer taste and more balanced nutrition.

This time I used lettuce and lotus root. Peel and cut the lettuce into strips, wash and slice the lotus root, soak in clean water and set aside.

4. After the sheep and scorpions are stewed, pour them into an electric hot pot or wok for secondary processing.

5. When I cooked the lamb and scorpion just now, I did not add salt. Now add the vegetables and add salt according to the taste. Put the lotus root in first, then add the lettuce strips after 5 minutes, 3 minutes, then add the coriander and serve.

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