1. First, we prepare (sheep scorpion) 1 The whole sheep scorpion is actually the spine of the sheep. From the neck to the tail of the sheep, it can be called sheep scorpion meat.
2. Next, we start to process the ingredients. First, we use a chopper to chop the spine of the lamb into even-sized pieces for use. Since the lamb shrinks more severely after being heated, students can chop a large amount of them. Some students who are too troublesome can also hand it over to the stall owner for processing.
3. Next, we start to prepare auxiliary materials, prepare 50 grams each of ginger and green onions, and cut them into slices of ginger and green onions for later use.
4. Prepare 250 grams of spicy beef hot pot base, chopped and set aside
5. Prepare an appropriate amount of green pepper and put it in a bowl, then add the same amount of fennel as the pepper.
6. The next step is to start the production. First, we add the right amount of water to the pot, and then add the right amount of cooking wine to the pot under cold water. Then add the right amount of cooking wine to the fishy fire and boil, skim the foam, and then remove the blanched sheep scorpion. Water control reserve
7.
The next step is to start firing. First, we heat the pan to heat and then add an appropriate amount of base oil (about 200 g)
After the oil is 50% hot, add the chopped ginger onions and sauté until fragrant
8. Add the right amount of dried chili in the middle. Students should remember that in this step, the ginger, onion and chili must be sautéed on a low fire.
9. Add the prepared pepper and cumin after the pepper changes color
10. Stir fry for a few times before adding the cut hot pot base material and stir-fry until fragrant. Students are best to choose a hot pot base material with a high proportion of butter.
11. After sautéing the base material until fragrant, add the prepared lamb scorpion and stir fry a few times
12. Adding an appropriate amount of high-grade liquor in the middle and stir-frying to remove the smelly liquor can also increase the fragrance and remove the fishy while volatilizing.
13. After the alcohol volatilizes, add the right amount of hot water and the amount of hot water can be enough for the lamb. This step must be enough hot water at one time, otherwise adding water in the middle will cause the aroma to become weak, and then turn to high heat to bring the soup to a boil
14. After the fire is boiled, add 25 grams of light soy sauce to adjust the umami soy sauce and turn to a low fire for 60 minutes. The cooking time of the mutton is determined by the tenderness of the lamb. You can try it every 15 minutes. According to the individual Taste and timing
15.
Lamb scorpion is cooked for 60 minutes, and then start seasoning. Add 2 tablespoons (about 5g) of salt to the pot
Add 1 scoop of pepper (about 1.5 g)
Add a little sugar (about 0.5 g)
16. After the taste is adjusted, you can take it out of the pot and put it on the plate. Sprinkle an appropriate amount of coriander on it and serve.
17. A spicy lamb scorpion is finished
Tips:[Summary of Spicy Sheep Scorpion Technology]
1. In addition to lamb scorpion, lamb chops or lamb hooves can also be cooked according to this method
2. Sheep scorpions must be blanched in a pot under cold water, otherwise the blood will not come out
3. You don't need too many kinds of spices, just need pepper and cumin
4. Hot water must be added at once and no water is added midway
5. The edible salt must be put in the pot at the end, so that the lamb can be stewed more easily and the spicy lamb scorpion technique is summarized.
