Super Cured Sheep Scorpion Hot Pot
1.
Prepare the required ingredients;
2.
Put the sheep scorpion in a 0-6 degree environment in advance (if the room temperature is high, you can put it in the refrigerator freezer), slow and thaw for 12 hours;
3.
Rinse the thawed sheep scorpions with running water, soak the bleeding water, and change the water halfway;
4.
Put the processed sheep scorpion in a pot under cold water, put the green pepper and ginger slices, bring to a boil on high heat, skim off the foam, cook for about 3 minutes on medium and low heat, remove and rinse for later use;
5.
Wash the pot, add mutton oil, fry out the oil and remove it;
6.
Add dried chili, green onion, minced garlic, and ginger to bake the aroma, then add Pixian bean paste, star anise and fry until fragrant;
7.
Pour in sheep scorpion, add cooking wine, light soy sauce, and soy sauce, stir fry for flavor. You can put the mutton dregs and burn them together;
8.
Move it into a saucepan, add appropriate amount of salt, put in the prepared stew spice bag, and simmer slowly for about one and a half hours;
9.
According to personal taste, add some soy sauce, garlic leaves, onion chunks, coriander and other ingredients;
10.
When eating hot pot, first eat lamb and scorpion, then add some vegetables such as Chinese cabbage and bean curd to cook, and finally put a bowl of noodles to make a living. "Cattle, sheep, pigs and poultry, buy more at Qixian"
Tips:
1. The sheep scorpion of Yanchitan sheep is best placed in an environment of 0-6 degrees in advance (if the room temperature is high, you can put it in the refrigerator freezer), and slowly thaw for 12 hours, which will keep the meat fresh and tender to the greatest extent;
2. The sheep scorpion should be soaked in bleeding water after thawing, and then boiled in a pot under cold water;
3. You can use the mutton that comes with the mutton scorpion for frying, which is very fragrant.
