Red Braised Sheep Scorpion

Name: Red Braised Sheep Scorpion
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Sheep Scorpion; A paragraph Green onions; 300g Yam; 15ml June Fresh Light Salt Soy Sauce; 15ml June Fresh Premium Soy Sauce; Sufficient Shimizu

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The first choice for red stew is soy sauce. The soup becomes reddish brown. The mutton absorbs the taste of the soup. Since the mutton does not want to be covered by the taste of various spices, all kinds of spices are removed when making it and only soy sauce is used. Seasoning, the taste is not bad

Ingredients

Red Braised Sheep Scorpion

1. Prepare the ingredients, soak the sheep scorpion in water in advance to remove the blood

2. Boil the sheep scorpion in warm water, boil the foam and remove it

3. In another casserole, put the blanched lamb scorpion, put green onion, put light salt soy sauce

4. Put in the original soy sauce

5. Add water,

6. Bring to a boil, turn to medium and low heat and simmer for 30 minutes, put in the yam peeled and cut into the hob, and continue to simmer for 20 minutes

7. Stew until the mutton scorpion meat and yam are soft and rotten, add salt according to your taste

Tips:
I don’t want the spices to cover the taste of lamb, so I only use soy sauce to season it. The taste is not bad. You can also use a pressure cooker to stew, and the time will be shortened to 30 minutes accordingly.