1. Rinse the sheep scorpion with warm water, pan under cold water, and put down a few slices of ginger to remove the smell. After the water is boiled, remove it in about two or three minutes
2. Just boil the dirty water in the lamb, as shown in the picture
3. Turn off the heat, remove the sheep and scorpions, and rinse them with clean water.
4. Put the washed lamb scorpion into a casserole, add an appropriate amount of water, salt, and cooking wine, and boil it over high heat! (It’s best to add enough water at one time, so it’s best to add enough water the first time)
5. I cook this soup for about five hours. About the third hour, add white radish and celery. Add the wolfberry in the last half an hour. (The celery is added to bring out the umami taste of the soup, and the taste will not be tasted in the end)
6. Finally turn off the heat, add a little chicken essence and pepper to taste. At this time, the flesh and blood have been separated, and the smell of fragrance is everywhere in the house. Come and reward yourself and your family with a beautiful bowl!
