1. Prepare ingredients.
2. The sheep scorpion is soaked in cold water for 3 hours, and the water is changed 3 times during the period.
3. Lamb scorpion bones in a pot under cold water, add green onion and ginger cooking wine, blanch for 3 minutes, remove the lamb scorpion bones and rinse.
4. In a separate pot, boil the water first, add the blanched sheep scorpion and white radish. Bring the scallions and ginger slices to a boil over high heat. Change to medium and low heat and simmer for 1 hour.
5. Add pepper.
6. Add salt to taste.
Sprinkle the coriander before serving.
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