Name: Sheep Scorpion Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Sheep Scorpion; 3 catties Soy sauce; Shaoxing wine; 2 tablespoons Doubanjiang; 2 tablespoons Red fermented bean curd; 2 tablespoons White sugar; 2 pieces salt; 1 tablespoon Green onions; Some ginger; garlic; 2 paragraphs Bay leaf; 4 slices Angelica dahurica; 6 cloves chili; 7-8 pieces clove; 1 small piece star anise; 2 Tsaoko; About 10 capsules Fennel; 2 Peppercorns; 1 piece Fat cow; About 1 handful Fat sheep; 2 tsp tofu; Shiitake Mushrooms; lettuce; Chrysanthemum; Fish Ball; Octopus foot slices; Wide powder; Pure tahini; mineral water; Fermented bean curd

Sheep Scorpion Hot Pot

1. Soak the sheep scorpion in clean water for about 1 hour. Change the water four times in between. Wash twice before use. Finally, add water to the pot.

2. Bring to a boil and keep it boiling for about 5 minutes.

3. Remove the sheep scorpion, wash it with warm water and set aside. Use a fine-mesh sieve to filter out the boiling water for lamb and scorpion.

4. Sheep scorpion prepares spices during the process of boiling water. Make appropriate adjustments according to your own seasoning. It is not recommended to omit or replace the onion, ginger, garlic, star anise, and peppercorns. Others can be added as appropriate. Spices should not be too much, especially those with strong flavor such as Angelica dahurica.

5. The seasoning seasoning is also ready. It is not recommended to omit.

6. Add oil to the pot, heat it to 50% heat, add the bean paste and fry the red oil

7. Add the spices in step 4 and sauté until fragrant, about 2 minutes

8. Pour one-third of the boiling lamb soup just prepared.

9. Add the prepared seasonings one by one. The fermented bean curd is crushed in advance and then added. Boil.

10. Transfer to the soup pot, add the lamb spine and the remaining one-third of the lamb soup. Cover and cook for 1 hour. Then add salt to taste and cook for another half an hour.

11. After the cooked lamb spine, use a clamp to remove the spine. The remaining broth is strained through a sieve to remove all the spices.

12. Lamb spine and soup base are heated in a pot, ready for side dishes

13. Boil it until it's good, then you can cook it

14. For a hot pot meal, seasonings can be said to play a very crucial role. Here are three flavors that I prefer.

15. Tahini: You can adjust some favorite hot pot ingredients when making the soup. To season the sesame paste, stir with pure sesame paste and mineral water until it is creamy, not too thin or too thick, just like thick yogurt.

16. The prepared sesame sauce is topped with fermented bean curd, chives, chili oil, coriander, chopped green onions, and chopped peanuts. Stir well before serving. Ground peanuts I use the cooked peanuts, which are sold in the shell, and they are crushed with a rolling pin.

17. Dry dish ingredients: crushed chili, white sesame seeds, peppercorns, salt, saute in a pot over low heat, and smash it. Finally add some ground peanuts and mix well. This seasoning has a heavier taste and is very suitable for dipping meat and offal. Red oil pan is also very suitable for this dipping sauce.

18. Beef sauce: light soy sauce and fish sauce 3:1, add Thai pepper rings, green onions, and coriander. Just one word: fresh

19. On a cold day, eating lamb and scorpion, eating hot pot is really good

20. a

Tips:
1. One tablespoon is 15ml, about 15g when measuring the liquid. If there is no scale or spoon, just use the small white porcelain soup spoon at home. 1 teaspoon is 5ml
2. Pixian Doubanjiang must choose the better quality, and the Doubanjiang will be a bit spicy. But the last mutton scorpion and hot pot are not very spicy, so it is not recommended to omit the seasoning.