Name: Rosemary: Old Beijing's Secret Sheep and Scorpion
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Sheep Scorpion; 3 pieces shallot; 1 piece ginger; 8 pieces Dried chili; 1/2 a spoon pepper; 2 tablets Bay leaf; 1/2 a spoon Fennel; 5 star anise; 2 tablets Cinnamon; 1 tablespoon Tahini; 1 tablespoon Doubanjiang; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; Some salt

Rosemary: Old Beijing's Secret Sheep and Scorpion

by Rosemary

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

ღ The industrious and brave ancient Chinese working people can always invent all kinds of delicious food. Today I recommend-the old Beijing secret sheep and scorpion. The sheep scorpion is the spine of the sheep. It has nothing to do with the scorpion. It is named after the scorpion.
ღ It is said that a prince from the Kangxi period went home from hunting. When he passed the backyard, he smelled the lamb spine stewed by the new chef. After the prince tasted it, it became a recipe for the mansion. It gradually spread to the people and became a commoner's food. After eating, it becomes an unforgettable taste...
Detailed steps, search WeChat public account: Rosemary

Rosemary: Old Beijing's Secret Sheep and Scorpion

1. Sheep scorpion, green onion ginger, pepper, star anise, cinnamon and other preparations

2. Boil the sheep scorpion in cold water, remove it and wash it for later use

3. Slice green onion, slice ginger

4. Heat oil in a pot, boil shallot oil on medium and low heat, boil until the shallots are slightly mashed, remove the shallots

5. Add Pixian bean paste and stir-fry on low heat

6. After the red oil is boiled out of the bean paste, add pepper, bay leaves, cumin, dried chili, star anise, cinnamon

7. After stir-frying the aroma, pour in some hot water, then pour in the sheep scorpion

8. Then add ginger, cooking wine, light soy sauce, dark soy sauce, sugar and appropriate amount of salt

9. Simmer for two hours

10. carry out

Tips:
1. The amount of water poured must be less than that of the sheep scorpion.
2. The lamb scorpion should be simmered for 2 hours until the meat is crisp and delicious.