Beijing Flavor Red Soup Sheep Scorpion
1.
The ingredients are neat first: 1. Use only the white part of the green onions, cut them with a hob, and divide them into two parts. The other part is set aside!
2. Buy two small onions, about the size of a Sydney pear, slice them all, use one, and use the other as a spare!
3. Wash the coriander and drain it, take half of the leaves and leave the stems! The other half has leaves and stems for spare!
2.
Spice 1: Cumin, Chinese pepper, sesame pepper, white pepper, cumin, so much on the plate! Pepper and pepper are different in length, pepper is green and pepper is red! I met the owner of the non-staple food store in the market and didn't know how to tell, so he sold me the peppers as peppers! You can put less sesame pepper, and more cumin and Sichuan pepper. It's almost a spoonful of sauce for soup!
3.
Spice 2: cinnamon bark, bay leaf, angelica dahurica, cardamom (I didn't buy nutmeg and replaced it with cardamom), star anise, grass fruit, dried chili, the actual dosage is shown in the picture! If you are afraid of spiciness, you can only put two small dried red peppers!
4.
Pupu's sheep and scorpions have few bones, a lot of meat, and skin!
5.
Pu Pu delivered it directly, not frozen but fresh, so I soaked in cold water for an hour, changing the water twice in the middle, and pour out the blood water and soak it again! If you buy and put frozen in advance, it will take about 2 to 3 hours to soak!
6.
Add 4 slices of ginger to a pot under cold water!
7.
Boil until slightly boiled, add a small bowl of cooking wine to get rid of the fishy, almost 6 tablespoons of soy sauce!
8.
After the big boil, remove the froth, there will be less froth if the meat is good!
9.
Boil for about 5 minutes, remove the mutton, and put another pot of soup base. This is considered a broth. Don't pour it in if there is leftover residue at the bottom of the pot! I did not wash the lamb here, because there is not much foam, there is no need to rinse it with raw water!
10.
Oil in the pan, the amount of oil is a little bit more, twice as much oil than usual for cooking, stir-fry onions and coriander stalks in the pan! Saute the kind, fry until the onion and coriander stalks become soft and burnt, strain out the onion and coriander stalks, I tilted the pot and shoveled the onion and coriander stalks directly with a shovel! The sauteing oil should continue to be used in the pot to saute the spices!
11.
I bought this kind of bean paste from Pixian, and what I want is its red oil!
12.
I use a saucepan spoon, 1 spoonful of bean paste is enough, otherwise it will be very spicy! Just let the soup have red oil, there is no need to put more! If you are not afraid of spicy food, you can take 2 spoons!
13.
After the bean paste is fragrant, add the spare onions and green onions I mentioned above, and continue to saute!
14.
Yeah, I forgot to take pictures of fried spices!
When the onions and green onions are fry until the aroma comes out, pour in this plate of Spice 1, and continue to sauté!
15.
After sauteing spice 1, pour in spice 2 and continue to saute! Remember to sauté the spice on a medium-to-small fire, don’t make a big fire, it means to slowly stir out the flavor, for fear that the soup will become bitter if the fire is over-exploded!
16.
After all the spices are sauteed, pour the broth from the meat just now and add two spoons of soy sauce!
17.
Still such a spoon!
18.
Put in garlic cloves!
19.
Put in the lamb!
20.
1 spoon of brown sugar, stir the soup base!
21.
The red bean curd I bought on Piao Pu, this stew and stir-fry dishes are all easy to use!
22.
2 catties of mutton is almost 2 pieces of red fermented bean curd is enough! I cooked 4 catties so it is 4 yuan in the picture! Press the fermented bean curd into a puree with a spoon and add it to the soup! Stir the soup base!
23.
After the fire is boiling, put another handful of coriander! With leaves and stems! Taste the taste, add 4 tablespoons of cooking wine, a little salt and add salt according to your taste! The taste is just right not to be too salty, because it takes about 1 and a half hours to simmer on a low heat!
24.
After simmering for an hour on a low fire, I added a sliced white radish, which can make the soup without breaking the old tofu! Keep on simmering for half an hour!
25.
My girlfriends brought red wine to match this pot of lamb, white radish and tofu inhaled the taste of lamb soup, and praised again and again! After eating the meat, you can also shabu hot pot in the soup, cook some enoki mushrooms, lotus root vegetables and so on! taste good! It's delicious without mutton!
