Delicious braised lamb and scorpion without being fishy
Overview
The sheep scorpion is a complete sheep spine with tenderloin and spinal cord. Because its shape is similar to that of a scorpion, it is commonly known as the sheep scorpion. Sheep and scorpion are low in fat, low in cholesterol, high in protein and rich in calcium. It is easy to absorb, has the effects of nourishing yin and kidney, beautifying the face and aphrodisiac. Sheep and scorpion are known as the king of calcium supplements. After long-term stewing of sheep and scorpions, it is helpful to promote the absorption of calcium, so the elderly should eat more sheep and scorpions! There are many sheep and scorpion restaurants in Beijing, including Laocheng Yiguo, Xie Wangfu, Lu Yuexuan, etc. Everyone is familiar with it. The braised sheep and scorpion I asked you to make today is not inferior to any of them, so hurry up and start making it!
Tags
Ingredients
Steps
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Buy the sheep and scorpions, cut them into small pieces, soak them in cold water for more than half an hour to remove the blood, clean them, boil the water in a pot, pour the cold water into the pot, add the green onion, ginger, cooking wine, boil for 3 minutes, take out the sheep and scorpions, rinse them in cold water, skim off the foam in the pot, this is the sheep soup, set aside
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Cut the green onion into sections, slice the ginger, cut the onion into cubes and peel the garlic and set aside
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Prepare all the ingredients and set aside! I put a lot of rock sugar here because I stewed more than 20 kilograms of sheep scorpions. Generally, a sheep scorpion ranges from 6 to 10 kilograms. Depending on whether it is a big lamb or a lamb, the meat scorpions are heavier!
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With all the main ingredients and auxiliary ingredients ready, we started making braised lamb and scorpion!
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Take another pot, heat the pot, pour oil, add the spices and stir-fry until fragrant
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After frying until fragrant, add rock sugar and start frying the sugar color. When you see that the surface of the oil changes from big bubbles to small bubbles, fry the sugar color and quickly pour in the already battered sheep scorpions. If you pour it in too late, the sugar will be mushy! I didn’t take any pictures here because I can’t pour scorpions, stir-fry and take pictures all by myself in the electric light. Please forgive me for my ramblings! Continue
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Pour in the sheep and scorpions and stir-fry quickly and evenly, spray in the cooking wine, and continue to stir-fry with the red wine!
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Then pour in the beer and stir-fry. The three kinds of wine will undoubtedly remove the fishy smell of the sheep! So the sheep and scorpions I made are not fishy at all and are very delicious
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Cut the millet pepper into small pieces with scissors, put it into the pot, and continue to stir-fry. If you like spicy food, you can add more spicy food; if you don’t like it, you can add less spicy food!
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Use boiling water to drain the dry yellow sauce, pour it into the pot and continue to stir-fry
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Pour in the soybean curd and continue to stir-fry
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Pour in light soy sauce and dark soy sauce, continue to stir-fry evenly
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Add the mutton soup you just reserved. Make sure it covers the mutton and scorpions. Add enough at one time. Do not add more soup twice or it will not taste good
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Bring to a boil over high heat, then turn to medium to low heat and start stewing the lamb scorpion for about an hour. You can use a chopstick to prick the meaty part of the lamb scorpion. If it breaks, it means it is cooked. Start high heat to collect some soup
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After collecting the soup, take out the sheep and scorpion, pour the sheep and scorpion soup on it, and finally put the coriander on it, and it's ready to eat. It's so fragrant that everyone went to the dining table to wait. I won't go on and on, let's start cooking! A particularly delicious dish
