Laotang Sheep Scorpion
by Luo Shengtang
Favorite
Difficulty
Easy
Time
1h
Serving
3
Recently, the weather in Beijing is extremely cold. I haven't driven for a few days, and even the door of the car is frozen. Two hands are holding the handles, kicking their feet on the car, pulling and pulling hard, just hanging on the car. I said hello to my neighbors, but I didn't open it. I had no choice but to wait for the weather to get warm in the coming year. Oh yeah!
As soon as the cold weather came, I gradually increased the number of times I went to Niujie. As usual, I made four beef buns to eat first. It must be fresh out of the cage. It was so delicious. The meat filling was shining in the sun, steaming, and the juice mixed with the oil and water, and it slowly flowed until it blended with my saliva, and the dough was so fragrant, I don’t know how they made it, so Angrily bought a few kilograms of minced beef, ready to follow suit, I don't know if it can be made. Estimated to hang. . . . . . The most awesome thing is that there is a beef bun on the other street. He comes out every morning. There is no shop, just a tricycle. This line is lined up. Every time he goes there, he can see a large basket of large baskets. Put the buns in the car, and they will be gone for a while. I really envy him. How delicious this is. Niujie is really amazing!
I bought a mutton scorpion and asked the shopkeeper to help me remove the tenderloin. Otherwise, there is too much meat and it’s boring to eat. It’s better to chew the meat on the side of the bone. Freeze the removed meat and slice it when turning back to cook the lamb. . Sheep scorpion in the winter in the north can be said to be synonymous with warmth second only to mutton lamb. Of course, it is also considered hot pot, but the way to eat it is different. First eat meat and chew on the bones, and then use the soup to cook the noodles. It’s very enjoyable. Today, let’s have an old soup lamb scorpion, which is also a dish I often make in winter.
As soon as the cold weather came, I gradually increased the number of times I went to Niujie. As usual, I made four beef buns to eat first. It must be fresh out of the cage. It was so delicious. The meat filling was shining in the sun, steaming, and the juice mixed with the oil and water, and it slowly flowed until it blended with my saliva, and the dough was so fragrant, I don’t know how they made it, so Angrily bought a few kilograms of minced beef, ready to follow suit, I don't know if it can be made. Estimated to hang. . . . . . The most awesome thing is that there is a beef bun on the other street. He comes out every morning. There is no shop, just a tricycle. This line is lined up. Every time he goes there, he can see a large basket of large baskets. Put the buns in the car, and they will be gone for a while. I really envy him. How delicious this is. Niujie is really amazing!
I bought a mutton scorpion and asked the shopkeeper to help me remove the tenderloin. Otherwise, there is too much meat and it’s boring to eat. It’s better to chew the meat on the side of the bone. Freeze the removed meat and slice it when turning back to cook the lamb. . Sheep scorpion in the winter in the north can be said to be synonymous with warmth second only to mutton lamb. Of course, it is also considered hot pot, but the way to eat it is different. First eat meat and chew on the bones, and then use the soup to cook the noodles. It’s very enjoyable. Today, let’s have an old soup lamb scorpion, which is also a dish I often make in winter.
