Spicy Sheep Scorpion
1.
Prepare ingredients: 800 grams of lamb spine, 50 grams of homemade spicy hot pot base, 5 grams of cumin, 5 grams of Chinese pepper, 4 slices of ginger, 2 segments of green onion, 5-10 grams of high white wine, 10 grams of dried chili, soy sauce 5 grams, 3 grams of cooking wine, 0.5 grams of white pepper, 1 gram of sugar, 1 cilantro, appropriate amount of salt, appropriate amount of hot water;
2.
Soak the lamb spine in clean water for 1 hour and take it out;
3.
First, we add an appropriate amount of water to the pot, and then blanch the cleaned lamb scorpion in the pot under cold water;
4.
Bring to a boil on high heat, add appropriate amount of cooking wine in the middle to remove the smell, remove the blood and some impurities in the lamb, and skim the floating foam on it;
5.
Take the blanched sheep and scorpions out of the water for use;
6.
After the pan is heated, add the right amount of base oil. After the oil is 50% hot, add the chopped ginger onion and sauté until fragrant;
7.
Add appropriate amount of dried chilies in the middle (remember that in this step, you must sauté the ginger, spring onion and chili until fragrant);
8.
Add the prepared pepper and fennel after the pepper changes color;
9.
Stir-fry for a few times, then add the homemade spicy hot pot base and stir fry (to save trouble, you can also buy ready-made hot pot base with a high proportion of butter);
10.
After sautéing the base material until fragrant, add the prepared lamb scorpion and stir fry a few times;
11.
Add an appropriate amount of high-grade liquor and stir fry to remove the fishy, (the liquor can also increase the fragrance and remove the fishy while the liquor is volatile);
12.
After the alcohol volatilizes, add an appropriate amount of hot water, the amount of hot water can cover the lamb, then turn to high heat to bring the soup to a boil;
(This step must be filled with hot water at one time, otherwise adding water in the middle will cause the fragrance to become weak)
13.
After the high heat is brought to a boil, add 5 grams of light soy sauce to adjust the umami taste. After the soy sauce is put in the pot, turn it to medium and low heat for 40 minutes;
14.
The lamb scorpion is cooked for 40 minutes and then start to season. Add 1 g of edible salt, 1 g of sugar and 0.5 g of white pepper to the pot to taste;
15.
After the taste is adjusted, it can be served on a plate, and finally sprinkled with an appropriate amount of coriander before serving.
16.
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Tips:
[Summary of Spicy Sheep Scorpion Technology]
1. In addition to lamb scorpion, lamb chops or lamb hooves can also be cooked according to this method;
2. The sheep scorpion must be blanched in a pot under cold water, otherwise the blood will not come out;
3. You don't need too many kinds of spices, just need pepper and cumin;
4. Hot water must be added at once and no water is added midway;
5. Edible salt must be put in the pot at the end, so that the lamb can be stewed more easily.
