1. One piece of sheep scorpion (please cut the meat into suitable size pieces when you buy it), wash it and put it in the pot.
2. This is the more meaty part of the neck.
3. This is a fatter lamb's tail. Don't remove the fat, it will be more fragrant when stewed together.
4. Add cold water to the scorpion.
5. The fire boiled. When the pot was about to be boiled, blood foam began to float, so I slipped it through the net.
6. Whisk over the sheep and scorpions in the pot to make the blood foam rise as quickly as possible. Look, a lot of it.
7. You don't need to skim it when it's all white foam.
8. Cut green onion into sections, slice ginger
9. Add to the pot.
10. This picture is the spice part, with the name and quantity (click on the picture to zoom in and watch, pay attention to the decimal point).
11.
All kinds of spices are packed in the seasoning bag, my large seasoning bag is gone, and I have three small bags.
🌹Large pieces and ball-shaped spices need to be smashed to facilitate the fragrance. Such as cinnamon, grass fruit, nutmeg...
12. Add it to the pot and boil.
13. Add soy sauce. This is the soy sauce I use.
14.
After boiling, turn to low heat, cover and simmer until cooked. This process takes about three hours.
🌹The time is not necessarily accurate, it has something to do with the tenderness of the meat and the amount of it. It depends on the actual situation.
15. Eight or nine add salt when they are ripe. Continue to simmer until over cooked.
16. At this time, you can use a spoon to skim off the fat floating on it.
17. Fish~chew~
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