Stewed Lamb Scorpion

Name: Stewed Lamb Scorpion
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep Scorpion; A few parsley; 3 star anise; Count clove; Some Fennel; 1 Tsaoko; 4 slices Bay leaf; Some pepper; 5 petals garlic; Some salt; 1 tablespoon Soy sauce; Some Chicken Essence

by Yan Qingxin

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Sheep scorpion is the main beam of sheep. Because of its shape resembles a scorpion, it is commonly called sheep scorpion. Sheep scorpion can often be used to make clear soup hot pot, which is delicious. Sheep scorpion is low in fat; low in cholesterol; low in blood sugar; high in protein; rich in calcium. Easy to absorb, nourish yin and nourish the kidney, nourish the skin and strengthen the yang. . .

Sheep scorpion is called yang keel in our place. Eating this kind of food outside doesn’t feel too elegant but hidden, and there is no way to taste the fragrant sensation of crushing bones. My husband and I like to eat lamb. Keel. . . "

Stewed Lamb Scorpion

1. Chop the bought sheep and scorpions into small pieces and clean them...

2. Soak the sheep scorpion in clean water for half an hour. The purpose is to drain the blood. After the blood has been drained, remove the sheep scorpion to control the water...

3. Prepare the ingredients: five cloves of garlic, two star anises, one grass fruit, appropriate amount of cumin, two small pieces of cinnamon, appropriate amount of pepper, appropriate amount of Chinese pepper, four bay leaves, several cloves...

4. Prepare a few coriander, clean and cut into coriander segments for later use...

5. Pour an appropriate amount of cooking oil into the pot to heat...

6. After the oil is hot, pour all the ingredients in step 3 and sauté...

7. Pour the water-controlled sheep scorpion into the pot and stir fry...

8. Add the right amount of salt, and continue to stir fry the light soy sauce and dark soy sauce...

9. Add water to the pot to cover the lamb scorpion. Bring to a low heat and simmer for an hour...

10. After I simmered for an hour, there was some excess water. I confiscated the juice because it was not a braised dish. I added a proper amount of chicken essence to improve the flavor. When I simmered it out, put the prepared coriander section in the lamb Eaten...

11. Finished picture

12. Another finished picture

Tips:
1. The sheep and scorpion are cooked until soft and rotten to taste...

2. The sheep scorpion must be soaked in bleeding water before cooking, so that there is no need to replenish the water, because the scorpion will lose the nutrients in the sheep scorpion...