1. Wash the goat scorpion and soak it in water for more than two hours. Put cold water and goat scorpion into the pot. After the water is boiled, remove the foam, filter out the goat scorpion, and use the rest of the water for later use.
2. Get all the spices ready
3. Pour oil in the pot (at least twice the amount of oil in normal cooking), and then add a spoonful of butter. (I bought the beef fat and refined the butter, which is usually used when stewing the sirloin)
4. Add the scallions, simmer the scallion oil on medium and low heat
5. When the green onion is slightly burnt, remove the green onion
6. Add 2 tablespoons of Quexian bean paste and boil the red oil on low heat
7. Add appropriate amount of hot pot bottom ingredients and fry until melted
8. Combine all the spices (my star anise and cinnamon will be mixed into powder, bay leaves and pepper are separately beaten into powder, so that they will be more flavorful when they are added in the usual stir-fry, nutmeg and grass fruit are cut with scissors, and dried chili is cut into two Half) Pour into the pot, stir up the aroma on low heat
9. Add the remaining water to start blanching the sheep and scorpions
10. Add the sheep scorpion, the amount of water is less than the sheep scorpion, add coriander root, a spoonful of sweet noodle sauce, white sugar, simmer over high heat, turn to low heat, cover and simmer for one hour
11. Add appropriate amount of salt according to personal taste and continue to simmer for half an hour, then pour it all into the hot pot and turn on the lowest gear. I prepared three kinds of shabu-shabu, fungus, frozen tofu, baby cabbage, pour a glass of wine, and eat it!
