[sichuan] Spicy Sheep Scorpion

Name: [sichuan] Spicy Sheep Scorpion
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Sheep Scorpion; 0.5 onion; 2 pcs celery; 10 Pickled peppers; 200ml Vegetable oil; 1 tablespoon Pixian Doubanjiang; 1 piece ginger; 0.5 pcs Green onions; 4 Dried chili; 1 tablespoon pepper; 2 capsules star anise; 2 capsules Sanna; 1 piece Cinnamon; 2 tablets Bay leaf; 1 capsule Tsaoko; 1 tsp Fennel; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 tablespoon White wine; 2 tablespoons crystal sugar; 3 pcs Millet spicy; 1 tablespoon Oyster sauce; 1 tsp black tea

by Scattered 2011

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Sheep scorpion is a fine product among sheep. The mutton is fragrant and not greasy, and the spine is rich in bone marrow. The stewed soup has a strong aroma and no mutton taste~~ It is also low in fat, low in cholesterol, high in protein, and rich in calcium~ Suitable for all ages~ ~
The lamb scorpion soup is delicious, but I prefer this [spicy lamb scorpion]. And according to my method of cooking, it is really more fragrant than meat~~ Don’t believe me, you can try~~ o(∩_∩)o~~
Sichuan is in the southwest, with more cattle and sheep, but less seafood. Although there are many cattle and sheep, compared with chickens, ducks and pigs, the prices of cattle and sheep are still more expensive. When I was a child, a well-off family could often eat cattle and sheep, and most people eat beef, because mutton and sheep have a strong smell.
Speaking of mutton smell, I remembered the jokes made by my neighbors.
About the winter solstice, my neighbor bought mutton. During the winter solstice, the custom in our hometown is mutton soup, so the neighbor also plans to make mutton soup. How to do it? Wash the lamb, put it in a pot, add water and simmer. After simmering for a few hours, I guessed that the lamb was cooked, so I added some salt, and the whole family smelled the soup together. After taking a bite, he spit out all over again. He vomited and said, "Oh, this lamb is too stinky. It's not tasty, it's not tasty at all." Since then, every neighbor has said, "The lamb is not tasty at all."
My parents are very good at cooking, and they are also well-known in the local area. Whenever the neighbours need banquets, including the weddings and ceremonies of the folks in the village, they will invite my dad to cook. And my dad’s dishes were very popular, and they were almost eaten up as soon as they were on the table. Even the soup was reluctant to pour it out, and the soup was poured on the white rice.
After a while, it was the neighbor who needed a banquet at home. His family invited my father to cook. At that time, my dad made a [Spicy Braised Lamb Chop]. Both the host and the guest liked it very much, especially the neighbor who asked my dad as he ate it, "How do you make this lamb chop? There is no mutton smell at all, oops too. It's delicious, the bones are delicious. Tell us how this dish is made?"
I was young and couldn't understand their appreciation for my parents' cooking skills. Probably it is because I eat the food they cook every day, so I don't feel so precious. Until I left my parents and my hometown, I went to study abroad by myself. Since then, those delicious home-cooked dishes of my parents have often appeared in my dreams.
In the school cafeteria, I was eating [Fish in Tomato Sauce], but my parents made [Boiled Fish] [Pickled Fish] in my heart;
In the street shop, I was eating [Clean Soup Lamb], but what I was thinking about was the [Spicy Braised Lamb] made by my parents;
In the Sichuan restaurant, I ate the unauthentic "Mapo Tofu", and missed the "Mapo Tofu" made by my parents;
~~~~~~~~~~
Eating habits, local customs, dialect slang, ancient streets and alleys~~One person, one scene, one food and one taste, all miss the hometown~~
Only when you have been a wanderer can you understand the meaning of "hometown"~"

[sichuan] Spicy Sheep Scorpion

1. Prepare ingredients and seasonings: lamb scorpion, onion, green onion, pickled pepper, rock sugar, dried chili, pepper, cinnamon, bay leaf, star anise, sanna, grass fruit, cumin;

2. After washing the sheep scorpion, soak it in clean water, soak the bleeding water, pour it out, and wash it again for later use;

3. Wash celery leaves and drain; chop onions, green onions, and part of ginger; slice part of ginger; slice pickled peppers; prepare a little black tea;

4. Pour an appropriate amount of water into the pot, add sliced ginger and sheep scorpion;

5. After boiling, cook for more than 5 minutes, do not cover;

6. Remove the sheep and scorpions, wash and drain;

7. Pour an appropriate amount of oil into the wok, put rock sugar on a low heat and heat until it changes color and bubbling;

8. Pour in onion, minced ginger, chopped green onion, dried chili, pepper, cinnamon, bay leaf, star anise, sanna, grass fruit, cumin and stir fry to create a fragrance;

9. Add the sheep scorpion and stir fry until it is colored; add a little white wine and vinegar, stir fry again, cover and simmer for 10 seconds;

10. Uncover the lid, remove the lamb scorpion, and fry the Pixian bean paste with the remaining oil in the pot;

11. Then mix the Pixian bean paste with the sheep scorpion;

12. Pour in the right amount of boiling water, and the amount of water is enough to submerge the sheep scorpion; then add pickled peppers, appropriate amount of light soy sauce, dark soy sauce, and stir-fry evenly with oyster sauce;

13. Tune in black tea;

14. Cover, bring to a boil on medium heat, simmer on low heat for about 1 hour, add appropriate amount of salt and stir fry evenly;

15. Add celery, millet and spicy, turn off the heat;

16. Pick up the pot and serve it out.

Tips:
1. The ingredients can be adjusted according to personal taste;
2. Pixian bean paste, soy sauce, and oyster sauce all have salt, and finally you can taste the taste before adding salt;