Braised Lamb Scorpion
Overview
Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Compared with pork, mutton contains more protein and less fat. It is rich in vitamins B1, B2, B6, iron, zinc and selenium. In addition, mutton meat is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has higher calories than beef and has always been regarded as one of the important foods to keep out the cold and nourish the body in autumn and winter.
Tags
Ingredients
Steps
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The bought-back sheep and scorpions are first soaked in blood water and exchanged for water several times
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Put it into a pot and blanch it
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After boiling, a lot of blood foam will appear. Take out the sheep and scorpions and rinse them
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This is the prepared ingredients: cut white radish into cubes, wash red dates, ginger slices, coriander and red pepper. There is also a seasoning packet that comes with buying mutton. It mainly contains cumin, cumin, Sichuan peppercorns, dried chili segments, bay leaves, cardamom, and white pepper
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Put the blanched lamb scorpions, white radish, red dates, ginger slices and ingredients into a large pot and add an appropriate amount of water to boil
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After boiling, add some cooking wine and boil again
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Pour into the electric pressure cooker and pressure for 30 minutes. You can also simmer on the stove over medium-low heat for 1 hour
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When the time is up, wait until the gas inside is released and then open the pot
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Pour back into the large pot, add appropriate amount of light soy sauce, dark soy sauce, rock sugar and salt to reduce the juice
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When the juice is thickened, take it out of the pan and sprinkle with coriander leaves and red pepper (chopped)
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Finished product pictures
