Corn Radish Lamb Scorpion Soup

Name: Corn Radish Lamb Scorpion Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sheep Scorpion; 1 piece corn; 1/2 White radish; 3g salt; 1 piece Red dates; 2 pcs Dried longan; 1 piece Cinnamon; 1 piece star anise; Multi-piece ginger

by Simple 7700

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I have never dared to buy sheep's ingredients back to the processed ones, because I am afraid of the unique taste of sheep. Through the Gourmet Jie platform, I plucked up the courage to apply and got a trial. Facts have proved that good quality sheep has no mutton smell. And I can make delicious soup by myself.
Husband has always been particularly afraid of lamb smell, even if he is playing hot pot outside, he does not eat lamb. But when I made this soup, he drank many bowls and said it was great. There is no greasy taste, no mutton smell, and my daughter drank a lot.
A few hours of hard work is nothing more than this.

Ingredients

500g Sheep Scorpion
1 piece Corn
1/2 White Radish
3g Salt
1 piece Red Dates
2 pcs Dried Longan
1 piece Cinnamon
1 piece Star Anise
Multi-piece Ginger

Corn Radish Lamb Scorpion Soup

1. Thaw the sheep scorpion in advance, I took it out in advance, and then soaked it in clean water to remove the blood (change the water several times on the way)

2. Other ingredients are prepared during the brewing process, red dates are pitted, dried longan pitted, cinnamon bark and star anise, peanuts are rinsed, and ginger slices are sliced. ?? ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

3. Take a pressure cooker, a pot under cold water, put the lamb scorpion and ginger slices, boil, and remove the foam. Turn off the fire.

4. After the froth is cleaned, chop the corn into pieces

5. Put all the seasonings in, boil on high heat for about 1 hour

6. Unzip

7. White radish cut into hob pieces

8. Transfer the soup boiled in the pressure cooker to the purple casserole, add the white radish, and cook for about 2 hours to taste and it is OK

Tips:
1. Soak the sheep scorpion in advance to effectively remove the taint.
2. Bring to a boil in a pot under cold water to filter the floating impurities.
3. After the high fire is turned on, turn to a low fire, and the soup will definitely not let you down.
4. Just add salt, do not put the salt early, add salt to taste after boiling. Authentic.