1. Boil the sheep scorpion; remove the blood foam and remove it for later use; put an appropriate amount of vegetable oil in the wok, and fry the onion ginger, cinnamon, cloves, pepper, cumin, and bay leaves until the fragrance
2. According to personal taste, add the ingredients of Chongqing hot pot and stir fry together; add the blanched sheep and scorpion and stir fry for a while
3. Add 2 chili peppers, and appropriate amount of white pepper, cumin, wolfberry, soy sauce, cooking wine, add boiled water over the lamb scorpion, boil on high heat; remove the blood foam; after boiling, change to a low heat and simmer (I stewed one Put in the right amount of salt after hours, switch to high heat and boil on and off. Put the salt in the meat first, don’t like it rotten) Let it stand for at least 4 hours to let the bones more flavor
