1. Soak the sheep scorpion for half an hour, soak in bleeding water, change the water several times during the period
2. Put it in a pot of cold water, bring to a boil on high heat, remove the foam, and continue to cook for 5 minutes
3. Wash the green onion, ginger, coupons, pepper, bay leaves, dried red pepper, star anise, and chop the green onion, ginger, garlic, and dried red pepper into small pieces.
4. Put edible oil in the pot and heat it up over high heat, then put in the onion, ginger, garlic, pepper, scallion, dried red pepper, star anise, and fry it for a fragrance
5. Add Pixian bean paste and stir fry
6. Add the sheep scorpion and stir fry
7. Until the surface of the sheep scorpion is slightly burnt, add light soy sauce and dark soy sauce, and stir fry until evenly colored
8. Add 1 teaspoon sugar
9. Add the water that has not been used for sheep scorpion, after the high heat is boiled, turn to medium and low heat, and cook for 60 minutes
10. Add 1 teaspoon of salt and stir-fry evenly
11. Use high heat to collect the juice for about 5 minutes, then turn off the heat and eat
Tips:1. Sheep scorpion can be soaked for a longer period of time, the blood will be clean, and the smell will be less. Remember to change the water frequently during the soak
2. My wok has a flat bottom, so I add a lot of water. I am afraid that it will boil dry, so I boiled the pan and fry it at 45 minutes.
3. At the end of the fire, pay attention to observation, leave some soup for more flavor
