Sauce Sheep Scorpion
1.
Lamb scorpions and lamb chops, wash, put in a pressure cooker, add cold water to submerge the lamb scorpions and lamb chops, open the lid to boil, and remove the blood foam
2.
Add cooking wine, rock sugar, halal seasoning bag, green onion, ginger and garlic, 1 whole bag of noodle sauce, 2/3 bag of tempeh, salt, light soy sauce, and make the soup sauce with strong aroma, then cover.
3.
After the high fire, the pressure cooker breathes out, depress the valve, after the first breath, turn to medium heat, and turn off the heat for 20 minutes.
4.
It is best to cook in the morning, eat in the evening, cook in the evening, and eat the next day. After the lamb scorpion and lamb bones are stewed, the high-pressure valve is not used to soak for one night and then eat.
Tips:
The pictures of the recipes uploaded in the office were downloaded and borrowed from the Internet, not the finished pictures made by myself.
