1. Sheep scorpion moderate amount.
2. Put the right amount of water in the pot and cook the sheep and scorpion under cold water.
3. When the froth is floating, remove it, put an appropriate amount of water in the pot to boil, rinse it and remove it.
4. The sheep and scorpion that have been washed twice are spared.
5. Slice garlic, break the dried red pepper into two sections, slice ginger, prickly ash and sesame pepper.
6. Heat an appropriate amount of oil in the pot.
7. Stir fragrant pepper and pepper.
8. Add ginger and garlic slices to fry until fragrant.
9. Add dried red peppers.
10. Sheep scorpion put in.
11. One tablespoon of oyster sauce, stir fry evenly.
12. Pour boiling water over the sheep and scorpions.
13. Add a spoonful of salt and stir well. Simmer over medium-low heat for 20 minutes.
14. When simmering for 10 minutes, add a few pieces of white radish to increase freshness.
15. Stew until the soup is dry. Turn off the fire. Ginger, dried red pepper and white radish pepper are all discarded.
16. Plate. Use scissors to trim off excess lettuce leaves.
17. Finished product.
Tips:When stewing until the juice is collected, people watch by the fire, and be careful to stew the paste😅
Oyster sauce is rich in salt, I only put a little salt in it.
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