Sheep scorpion production materials: main ingredients: sheep bone 6000 grams
Seasoning: pepper 5 grams, anise 5 grams, grass nuts 5 grams, Angelica dahurica 5 grams, 5 grams of cumin, 5 grams of sesame seeds, nutmeg 5 grams, 5 grams of cinnamon, 10 grams of green onions, 10 grams of ginger, fennel seeds [cumin seeds] 5 grams
practice
1. first 10 pounds of sheep spine according to the bone Section chopped into pieces, and then 2 pounds of sheep leg bone chopped and folded;
2. Sheep spine, leg bone together into the pot with hot water to scald, the sheep's fishy flavor and blood stains removed;
3. Will be scalded with water in the bottom of the pot, and then sheep spine bone on top of the leg bone of the sheep, and then add water to simmer over a fierce fire;
4. In the water before the water is not yet boiled will be peppercorns, dai mai, grass nuts, angelica dahurica, Cumin, cumin, incense flakes, meat kou, cinnamon into the seasoning box, and then and fresh ginger, scallions, these seasonings into the pot;
5. pot of water boiled, put chicken essence and a small amount of salt, with medium heat stew;
6. about half an hour later, open the lid, use chopsticks to tie a little bit, if it can be tied into the inside of the mutton, indicating that scorpion has been cooked, at this time, will be stove fire into a small fire, slowly simmering;
7. An hour later, the stove fire into a slight fire, and then simmer for about an hour, you can eat.
Sheep scorpion preparation tips:
1. Salt in the beginning to put less, because in the eating time if the taste is light, you can add salt, and in the beginning if the salt is too much, the meat will not be easy to stew.
2. Put lamb leg bone in the pot of stewed sheep scorpion, can make the flavor of sheep scorpion, more fresh and fragrant.