1. Soak the fresh sheep scorpions in cold water for an hour to soak out the blood
2. Remove the fishy ginger cooking wine. After the fire is boiled, remove the lamb scorpion, don’t pour out the soup, skim off the foam and set aside.
3. Put more oil in the pot, add onion and coriander, and fry on low heat until golden, when the onion and coriander are all in the oil
4. Then add dozens of kinds of garlic and green onion, stir fry the red oil with a spoonful of bean paste, add the lamb scorpion and the lamb soup that has not been poured just now
5. Add a piece of brown sugar 30g fermented bean curd
6. After the high heat is boiled, pour it into a saucepan, salt, light soy sauce, appropriate seasoning, and simmer for two hours. 15 minutes before serving, add the radish cubes and cook until the radish is transparent. After two hours of simmering Boil, red soup sheep scorpion is ready
