1. Wash the small yellow scorpion
2. Boil in a pot under cold water. When the frothing around the pot starts, Huang Tan opens his mouth slightly to turn off the heat. Note that this step is the key to a good separation of the yellow pan meat from the bones. The ones that cannot be burned are too cooked, or the bones will break easily when the huangpu is not separated. Too healthy will make it difficult for Huang Tan to separate.
3. After Huang Tan is burned, remove from the fire and immediately pour it into cold water to soak it.
4. Use a toothpick to cut along the bones of Huang Pan. All huangpus are separated, the internal organs are removed, and they are torn into sections for later use.
5. Heat up the pan and heat the oil until the oil temperature is seven mature.
6. Pour in yellow moss, add salt, small red pepper, cooking wine, sauce and fry. It takes a little longer to fry in this step to make the yellow scorpion fry yellow.
7. At this time, you can wash the vegetables and leek flowers.
8. Chop the small greens and set aside.
9. After the yellow scorpion is fried, add the chopped green vegetables and stir fry
10. After sautéing the small greens, add appropriate amount of water.
11. Cut the leek flowers into sections.
12. Put it in a pot and boil together.
13. Soak the cornstarch in cold water and set aside.
14. When the pot is boiled, add MSG and taste the taste, it is called a fresh, ha ha.
15. Slowly pour the water starch into the pot, stir while pouring, and slowly form a soup. You can start the pot.
16. Sprinkle with pepper, sesame oil and chopped green onion to start.
