1. After the sheep scorpion is rinsed, soak it in clean water for 1-2 hours to soak the bleeding water (the time of frozen sheep scorpion needs to be doubled). Put it into a pot, pour in the water that has not been used for the sheep scorpion, boil on high heat, blanch the bleeding foam, and remove the sheep scorpion for use.
2. Pour oil in a pot, add green onions, ginger, garlic, bay leaves, star anise, cinnamon, pepper, sesame pepper, and dried chilies after the oil is slightly hot.
3. After frying the aroma, add soybean paste, pressed red fermented bean curd, chopped Pixian bean paste, dark soy sauce, light soy sauce, rock sugar, and stir fry for aroma.
4. Pour in the sheep scorpion, add the clean water that has not had the sheep scorpion, boil on high heat and simmer for 1 hour.
5. Add salt and stir well, put the coriander on it and start eating.
6. After the stewed lamb and scorpion are eaten, add a proper amount of boiling water to a boil, continue to add the favorite hot pot ingredients and eat.
Tips:Zanthoxylum bungeanum refers to red pepper, and green pepper is also called sesame.
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