Sheep Scorpion

Name: Sheep Scorpion
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep Scorpion; Some ginger; Some garlic; Some Green onions; Some star anise; Some Cinnamon; Some Dried chili; Some Tangerine peel; Some salt; Some Soy sauce; Some Cooking Wine

by Three bowls are not full enough

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I used to like to eat sheep and scorpion when I was in the north. I didn't find a few authentic restaurants in Shanghai, and there were no Muslim restaurants in the north, so I couldn't get that feeling. The weather is getting colder and I need tonic, so I tried my scalpel at home. Although the taste is different from that of the restaurant, it is not bad to relieve the gluttony and to have a toothbrushing ceremony. I will also have a little wine and watch TV. It is also very pleasant to say! "

Sheep Scorpion

1. Fresh lamb scorpion fly water, add ginger and cooking wine to remove impurities and a small amount of fishy smell, but there is no mutton smell.

2. Fried sugar color, this time northerners are more familiar with it. A classmate from Tianjin taught me that they don’t use soy sauce for the braised stew at their home, they are all dyed with sugar. I don't have granulated sugar in my house, so I switch to rock sugar.

3. The color of the sauteed sugar must be low, so that the sugar melts into a color like caramel, and then the lamb scorpion is colored, and it feels a little bit put in soy sauce!

4. Braised is the soul of the sheep scorpion. Put all the ingredients in it. This is the raw soup. Stew the garlic with the skin inside. Because my friend’s ability to eat spicy food is limited, he also puts less dried chili peppers, so he is afraid of mutton, so he adds tangerine peel. The smell of tangerine peel is very good!

5. Bring to a boil on high heat, add lamb scorpion and simmer for 2 hours to let the meat fully taste. In order to make the color look better, I added soy sauce to the original soup to make the color look more attractive!