1. Sheep scorpion thawed naturally, soak in clean water for 1-2 hours to remove blood water, then blanch it for later use
2. Prepare the condiments. Green onions, ginger, garlic, star anise, grass fruit, bay leaves, brown sugar (you can use rock sugar instead, but I think brown sugar tastes better)
3. Saute the seasoning
4. Stir-fry the blanched sheep and scorpions together. After half-drying the water, add brown sugar, dark soy sauce and light soy sauce (I use June fresh, half of each), and stir-fry for another four or five minutes. Add cooking wine and purified water Submerged the sheep scorpion with a palm thick, and simmered on high heat for 59 minutes.
5. Pay attention to the stir-frying when the juice is about to be collected. If there is not enough water in the middle and need to add water, be sure to use boiling water.
6. Out of the pot, sprinkle with coriander, it tastes delicious.
Tips:Use boiled water when adding water in the middle;
