Sheep scorpion is the spinal part of a sheep.

Businesses in Beijing and its surrounding areas sell lamb by picking the meat off the sheep and selling it in different parts, with prices varying from part to part. The leftover bones, the limbs, are called "stick bones", and the complete vertebrae are shaped like scorpions, hence the name "sheep scorpions".

Sheep scorpion is a traditional Chinese food, sheep scorpion can occupy a place in the fiercely competitive food and beverage market in the capital, the reason is: lamb is warm food, belongs to the winter nourishment of the best food, the bones on the meat is also the best meat. In addition, lamb scorpion hot pot is suitable for different groups of people, and affordable, it can be said that different groups of people can eat. It's also fun to eat scorpions with friends, family and friends.

Spicy goat scorpion practice:

Materials prepared: goat scorpion, white radish, scallion, ginger, garlic, chili pepper, pepper, star anise, cinnamon, sesame, Pixian soybean paste, soya sauce, rock sugar, salt, chicken essence, garlic leaves and so on.

1, sheep scorpion cut pieces of water rinse a few times, into the water soak for 2 hours, during which more than a few changes in the water, the purpose of doing so is to soak the blood, reduce the stink.

2, soak the scorpion in cold water, add onion, ginger, wine, pepper and a piece of white radish, these things are in order to deodorize the stink, cook the bloody end of the fish, rinse under running water, drain the water to be used.

3, the frying pan is hot, down into the onion, ginger and garlic stir fry flavor, down into the 2 spoons of Pixian bean paste stir fry red oil, and then into the pepper pepper anise cinnamon leaves stir fry flavor.

4, down into the processed sheep scorpion, slightly fried, it is best to fry the skin slightly yellow, this way not only eat up the flavor is not very heavy.

5, along the side of the pan dripping wine, according to personal taste add soy sauce, salt, rock sugar stir fry evenly, pour in two bottles of beer, large fire boil after turning to medium-low fire simmer for 70 minutes.

6, turnip cut into hobnail pieces, 70 minutes after the next turnip pieces continue to cook for 15 minutes.

7, and finally put a little chicken essence to refresh, garlic leaves parsley and so on to add flavor and color can be.