Spicy Lamb Scorpion

Name: Spicy Lamb Scorpion
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Sheep Scorpion; Some Green onion ginger; 5 Dried chili; Small piece Hot pot bottom material; 20g Soy sauce; 30g Oyster sauce; Some crystal sugar; a little Bay leaf star anise cinnamon; Some Cooking Wine

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

This time I used the "Qixian Brand" sheep scorpion for cooking. Although I am from Shandong, I grew up in Wuzhong, Ningxia. It happened that I worked and lived in Yanchi, and I am very familiar with the plants and trees there. Tan sheep in Yanchi, Ningxia, grew up eating licorice. The mutton in Yanchi is fat and not stale. Even if you don’t eat mutton, you won’t hate the taste of mutton here. The delicious sheep of Yanchi has been exported to many countries. If you want to eat authentic Yanchitan sheep in China, choose Qixian. The authenticity is guaranteed!

Ingredients

Spicy Lamb Scorpion

1. Qixian Yanchi Sheep Scorpion 800g

2. Natural thawing

3. Rinse with clean water to remove blood

4. Rinse several times

5. Ginger slices cut off

6. Chili diced

7. Boil the water and boil for 5 minutes, skim the blood foam

8. Fish out the water control

9. Heat the oil and stir-fry the green onion, ginger, dried chili, bay leaf, cinnamon, and star anise to create a fragrance

10. Add a piece of hot pot bottom material and fry out the red oil

11. Add a little more water, it can be hot or cold

12. Put in the bones

13. Add light soy sauce and oyster sauce

14. Put a little rock sugar to refresh

15. Add cooking wine

16. Put in the dark soy sauce, cover the pot and cook on low heat for 30 minutes

17. Put in the right amount of salt and sugar

18. Cook for more than 10 minutes, collect the juice on high heat

19. Just poke it through, and simmer for a while to serve better. "Cattle, sheep, pigs and poultry, buy more at Qixian."

Tips:
Running bleeding before doing it is also the key to removing mutton, so wash it a few times. After a while in boiling water to remove blood foam, the prepared dishes look good. It’s easier to cook on low heat when stewing.