Wash the scorpion, put it in a cold water pot, add two bottles of cooking wine and onion and ginger slices, boil and skim off the blood foam and take it out. Heat hot oil in another pot, put a little more oil, add sheep oil and stir-fry until the oil is brown, remove it and discard it. Turn on medium heat, add dried Chili and onion, ginger and garlic slices, stir-fry until fragrant, soak dried Chili in water in advance to avoid frying, and then add one tablespoon of Pixian bean paste and one tablespoon of sweet noodle sauce in turn.
Stir-fry a piece of red bean curd, stir-fry the bean paste into red oil, pour in all the spices and stir-fry until fragrant. Add the scorpion, stir fry, hang the sauce, pour in two bottles of light soy sauce, stir fry, add appropriate amount of water, add a small amount of light soy sauce, add rock sugar, a teaspoon of vinegar and a bottle of carved wine, and boil over high fire.
After boiling, season, add appropriate amount of salt, usually 5g. You can taste it yourself, add 3g pepper, cover and simmer 1 month for half an hour to two and a half hours. See you later in the pressure cooker. When the time is almost 30 minutes left, add the white radish and proper amount of Lycium barbarum, cover the lid and continue to cook.
Cooking skills of spicy yangxiezi
Flesh flying is common sense, which is used to remove blood foam. Sheep oil is optional. It will be more fragrant after adding it. Just add a little more. Just be careful not to fry it on low heat. Bean paste increases the main flavor, sweet noodle sauce increases the sweetness and freshness, and red fermented bean curd tastes better when put in.
Adding a small amount of vinegar can facilitate stewing, and drying hawthorn slices can also be done if conditions permit. It takes a long time to cook in a normal pot, and it usually takes 40 minutes to cook in a pressure cooker. 6. Don't put the radish at the beginning, it will boil away.