Teach You to Make Lamb Scorpion Hot Pot at Home that is Better Than Restaurants
1.
The sheep scorpion is soaked in water for about 2 hours, soaked in bleeding water, and washed repeatedly after changing the water;
2.
Add water to the pot to boil, the water will open into the sheep scorpion, wait for the water to boil again, skim the foam;
3.
Prepare a basin of cold water, put the sheep and scorpions in the cold water, control the water and remove;
4.
Put the lamb scorpion in the pressure cooker, add 2/3 of the water that is less than the lamb scorpion, add the shallots/ginger slices/garlic cloves, press for 20 minutes after airing; (if there is no pressure cooker, the same step needs more water. Cook for two hours)
5.
This is the pressed sheep scorpion, the fragrance has already come out, remove the sheep scorpion, pick out the green onion and ginger slices, and save the white soup as the hot pot soup;
6.
Prepare spices: Just use all the spices that your family can find, but not too many, you can refer to the amount in the picture;
Among them, the taste of cumin is very good. It is recommended to have it. Angelica and cardamom will give the base material a secret taste;
7.
Prepare the sauce: I use Haidilao’s spicy fragrant pot bottom (you can replace it with hot pot bottom), Pixian Douban, and Dongbei’s homemade soybean paste (you can replace it with ordinary bean paste). These three are used as the bottom flavor;
Friends can change to shacha sauce and other favorite flavors, but the overall style should be consistent, and it should be salty, fresh and spicy. It is not recommended to use too sweet sauce;
In addition, I also added a little Laoganma/Chop Chili/Pickled Chili, etc. to enrich the layers of chili and sauce, the richer, the thicker the flavor;
8.
Heat oil in a wok, add green onion, ginger and garlic;
9.
Add in various spices and sauté until fragrant;
10.
Add the sauce, slowly fry the red oil, add the cooking wine/light soy sauce/oyster sauce, stir fry, season with salt and thirteen spices, add the white soup, boil over high heat, and pour into the hot pot;
11.
If you are in a hurry, just add the lamb scorpion and cook for half an hour, and you can enjoy the lamb scorpion shabu-shabu!
If you are not in a hurry, it is recommended to make it in advance. After the lamb scorpion is boiled, soak it in the hot pot soup overnight or half a day, it will be more flavorful and the taste will be more delicate!
Tips:
The lamb scorpion has been soaked and the flavor of white radish is thinly sliced frozen tofu/white tofu is finely sliced Shabu-shangkuan and chrysanthemum
The heavy snow outside the window is hot inside the house, the most is the world’s fireworks, and then come to have a glass of wine, indulge in warmth, and if you come in the evening, you can drink a cup of nothing
