Scorpion is the spine of sheep. The sheep scorpion is a Shandong dish, and the main material is a complete sheep spine with tenderloin and spinal cord. Because of its similar shape to the scorpion, it is commonly known as the sheep scorpion. Sheep and scorpions are often used to make clear soup hot pot, which tastes delicious. After a long period of stewing, it is conducive to promoting the absorption of calcium.

production method

1. firstly, chop 1 Jin of sheep spine into pieces according to bone joints, and then chop 2 Jin of sheep leg bones.

2. Put the sheep's spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stain of the sheep.

3. Place the leg of lamb scalded with water at the bottom of the pot, then place the sheep's spine on the leg of lamb, then add water and stew it with strong fire.

4. Before the water is boiled, put the pepper, aniseed, Amomum tsaoko, Angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them in the pot with fresh ginger slices and onion segments.

5. After the water in the pot is boiled, add chicken essence and a small amount of salt and stew over medium heat.

6. After about half an hour, open the lid of the pot and stick it with chopsticks. If you can stick it into the mutton, it means that the scorpion is cooked. Turn the fire to a low heat and stew it slowly.

7. After one hour, turn the fire to low heat and stew for about one hour, and then you can eat it.