Stewed Lamb Scorpion

Name: Stewed Lamb Scorpion
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Comfrey; Sheep Scorpion; Fennel; star anise; Meat bandits; Cardamom; Sanna; Amomum; clove; crystal sugar; Bay leaf; Cinnamon; onion; parsley; chili; Broth

by Shi Shang Xiaomi

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When the weather comes in the cold winter, there is a hot meal. No matter how many people, the opinions are not uniform, but the end result is often a group of people outside the table eating a large pot of fine sheep and scorpion hot pot, which can be imagined. It is known that the temptation of lamb, especially lamb flesh, to be torn off in large pieces and put in the mouth is enough to promote such a gourmet pleasure.

Stewed Lamb Scorpion

1. Chop the lamb scorpions into 4 cm pieces, wash them, and soak them in cold water for 2 hours, the purpose is to soak the blood in the lamb to remove the smell

2. Put oil in the pot, fry the onion and whole coriander

3. Just to get this oil, this oil is filled with the scent of coriander and onion, which is slowly scented out over a small fire

4. Stir-fry chives, ginger, garlic, cumin, star anise, comfrey, meatballs, cardamom, sana, Amomum villosum, cloves, bay leaves, cinnamon, small peppers and stir-fry for a fragrance

5. Pour the onion and coriander oil and the fragrant sauce into the soup pot. Add soy sauce and rock sugar to boil. This soup is very important. The spices can be used to reduce the greasiness and increase the fragrance. Anyway, the kitchen is full of fragrance. Yes, let alone lamb

6. Sheep scorpion with soaked blood foam

7. Bring to a high heat, skim off the froth, cook in the cooking wine, change to medium heat, cover and simmer for 1 and a half hours

8. Finally, season with salt and pepper. If you have too much soup, you can put it in the hot pot, which is the sheep scorpion hot pot outside. Shabu some vegetables, tofu, etc. It's warm. In such a cold winter, northerners love to eat this lamb meal.

Tips:
As the saying goes: “It’s better to eat pigs than to eat cattle, and to eat cattle as to eat sheep.” And sheep scorpion is a fine product among sheep—its meat is tender but not greasy, its bones are multi-marrow but not slippery, and its soup is thick. Fragrant but not mutton. Like carnivores, they relieve gluttony without gaining weight, and are nourished without increasing fat. Therefore, people who are obese and those with high blood pressure and blood lipids should eat sheep and scorpions instead of pigs and cattle. Moreover, according to experts, "it has the special effects of nourishing yin and clearing heat, nourishing the liver, improving eyesight, supplementing calcium and replenishing qi." (quoted from Li Bo "Eating Spicy Lamb and Scorpion in Zhengzhou")

From a nutritional point of view, the sheep scorpion has the effects of nourishing yin and clearing heat, nourishing the liver and improving eyesight, replenishing calcium and qi, and strengthening the body.