Sheep, scorpion and scallop consommé
Overview
I don’t know why, but the little girl always wants to eat hot pot, but she can’t eat spicy food. She often makes some clear soup and eats it very well. Today I made a clear soup with scallops and scallops. I ate the scallops first and then cooked them with other dishes. It was quite good. Speaking of mutton, I remembered a scene at the meal the day before yesterday. When ordering, my friend said, I don’t know if this mutton is delicious. I haven’t eaten mutton with mutton flavor in a long time. To be honest, what is the point of eating mutton if it doesn’t taste like mutton? Friends who love mutton must understand the meaning of this sentence. That’s what we eat. The best-quality mutton is all free-range for two years. Don't worry, the mutton has a strong and fragrant flavor. In fact, it is very convenient to blanch now. Using an electric pressure cooker saves time, worry and effort, as long as the ingredients are properly processed. Ingredients: Sheep, scorpions, scallops, onions, ginger, wolfberry Seasonings: salt Dipping ingredients: light soy sauce, chili oil, salt, sesame oil, peppercorn oil, coriander, chives Method:
Tags
Ingredients
Steps
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Sheep scorpions are sheep spines with meat and spinal cord. They are very delicious.
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Prepare scallops and wolfberry.
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Blanch sheep and scorpion with onion and ginger,
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It needs to be cooked thoroughly, and all the blood foam will come out.
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Clean the cooked sheep and scorpions, add water to the pot, add wolfberry, scallops, ginger slices and green onion segments, and start a blanching process.
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After the program is finished, put the soup out together with the meat. It is best to have a small hot pot. Prepare the sauce. Eat the mutton first, and then scald your favorite vegetables according to your preference. The sauces here can be prepared according to your own preferences, including sesame sauce, chive flower sauce, peanut butter, and chili sauce.
