Braised Lamb and Scorpion

Name: Braised Lamb and Scorpion
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Sheep Scorpion; 1/2 White radish; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; Some crystal sugar; 1 piece seasoning bag; a little salt; 8 Red dates; 4 slices Sliced ginger

by Mother Maizi

4.6 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Lamb is tenderer than pork, and has less fat and cholesterol content than pork and beef. Compared with pork, lamb has more protein and less fat. Vitamin B1, B2, B6, iron, zinc, and selenium are rich in content. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb has higher calories than beef, and has always been regarded as one of the important foods to keep out the cold and tonic in autumn and winter. "

Ingredients

800g Sheep Scorpion
1/2 White Radish
2 tablespoons Cooking Wine

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2 tablespoons Soy Sauce

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Some Crystal Sugar

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1 piece Seasoning Bag
a little Salt

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8 Red Dates
4 slices Sliced Ginger

Braised Lamb and Scorpion

1. The sheep scorpion bought back is soaked in the bleeding water with water and exchanged for several times

2. Boil water in a pot

3. After boiling, there is a lot of blood foam, remove the lamb scorpion and rinse it off

4. Here are the ingredients prepared: cut white radish, washed red dates, sliced ginger, coriander and red pepper, and a seasoning package for mutton, mainly including cumin, cumin, pepper, dried pepper, bay leaves, Cardamom, white pepper

5. Put the blanched sheep scorpion, white radish, red dates, ginger slices and the material bag back into a large pot, add appropriate amount of water to boil