1. The sheep scorpion is soaked in clean water for 6 hours and the water is changed four times in the middle. It can effectively remove the mutton and then wash and control the water. Cool the pot under the water. After the water is turned on, turn off the heat, skim the blood on the top, and remove the sheep scorpion.
2. Rinse the removed sheep scorpion with hot water and control the moisture
3. Put a little oil in the pot, stir the chives, ginger, garlic, add pepper aniseed, rock sugar, and bay leaves
4. Add soy sauce, yellow sauce, cooking wine and then pour boiling water
5. Pour the blanched lamb scorpion into an electric pressure cooker. Don’t have too much soup just slightly over the lamb’s scorpion. Then adjust to the stewed bones level. You can rest assured what you should do. You will wait for a while. Surely
6. After the pressure cooker stops, don’t rush to lift the lid, wait until all the gas in the pressure cooker is released, and then open the lid. At this time, the lamb scorpion is more fragrant. Don’t forget to add some salt and pepper to taste and cook for 5 minutes. , Just smelling it is enough to be greedy, but I’m still waiting for the gods
Tips:In addition, I’d like to remind you that it’s not difficult to make this sheep and scorpion. One is that the meat is good, but to put it bluntly, one is that this meat is much more, and if it is fresh, I bought it on Niu Street, and the other is that the heat is well controlled. Using an electric pressure cooker is the most worry-free, but many people think that there is still no casserole for a little bit of simmering. This is true, so if you have time, we should simmer slowly and the scent will be enough. It’s one dish, and don’t stew the lamb and scorpion too salty. It’s salty enough for even a pot outside, but it’s for fear of spoilage. But if you make it so salty at home, you won’t be able to eat it at the first meal. After the second meal is hot again, it will be salty easily
