1. Wash the sheep scorpion with clean water and soak for two or three hours to release mixed blood water for later use.
2. Part of the ingredients diagram.
3. Heat the oil in the wok to 70% to 80% hot, and add other ingredients except Chinese wolfberry and jujube, salt, dark soy sauce, and soybean paste to the pot until fragrant. Pixian Doubanjiang can be chopped a few times with a knife and then placed in the pot. (Some silly, in fact, this step should not put wolfberry and jujube)
4. Drain the soaked lamb scorpion and pour it into the sauteed wok and continue to stir fry. Put the dark soy sauce and stir fry for color. I don’t always like to put too many seasonings, so I can stir-fry for a while after putting the dark soy sauce, so that even a small amount of dark soy sauce can make the sheep scorpion with a more beautiful color.
5. Add appropriate amount of warm or boiled water, and at the same time put in the dried yellow sauce cubes and stir gently to boil on high heat for 10 minutes. Cover the lid and simmer slowly over medium or low heat for 30 minutes. If you are not in a hurry, you can turn off the heat to taste for 30 minutes (remember, don't remove the lid at this time), then sprinkle the prepared dates and red wolfberry on the heat and boil it to a low heat for about half an hour, then add salt and turn off the heat. (Note: Do not use too much jujube and red wolfberry, in fact, it can be added or not, it depends on personal preference 😊)
6. The cooked mutton scorpion can be eaten in batches during a meal, so that the meat and vegetables can be enjoyed at the same time.
