Carrot, yam, and scorpion pot. After stewing, the soup is basically thickened, and the scorpion and side dishes are soft and rotten. It is good to eat directly or with rice.

Prepare ingredients:

4 large scorpions, 2 carrots, dried mushrooms 10, half onion, half yam, 3 dried red peppers, 2 fragrant slices, star anise 1, cinnamon 1 small pieces, appropriate amount of boiling water and salt.

Production method:

1. Wash the scorpions, blanch them and take them out for later use.

2. Put the blanched scorpions in a saucepan, then add the washed and sliced purple onion, dried mushrooms, yam, dried red pepper, essence, star anise, cinnamon and appropriate amount of boiling water, and simmer slowly.

3. Peel and wash carrots and cut hob blocks.

4. After stewing for about 45 minutes, add carrots. When the carrots are ripe, turn off the fire and take out the pot. Add salt15min before taking out.

Tips:

1. It is suggested to stew scorpions for a long time, and it is not easy to remove bones if the time is short.

2. If you like to eat shabu-shabu, add water appropriately. After the sheep scorpion is stewed, put it in a hot pot and rinse other side dishes while eating.