【Shanxi】Delicious sheep and scorpions

Overview

Eating lamb scorpions is common in Saibei. Just like eating hotpot mutton, the locals believe in local mutton and mutton from Inner Mongolia. The meat is firm and not smelly, and mutton is a warm food, which is the best nourishing food in winter. On a cold winter day, a pot of lamb and scorpions will satisfy your cravings without gaining weight, and the nutritional fat will not increase. Sheep scorpion is the best among sheep - its meat is tender but not greasy, its bones are rich in marrow but not slippery, and its soup is fragrant but not spicy. Today's sheep and scorpion, I used cumin, white seeds, grass fruit, bay leaves, cinnamon, amomum villosum, bibu and other stew ingredients to make it. You can use a seasoning box to put them together.

Tags

• hot dishes
• home cooking
• chili
• cooking wine
• coriander
• material
• onions
• pepper
• pijiang
• sheep and scorpion
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare sheep and scorpions

   

2. 2 Soak the sheep and scorpions in water for about two hours

   

3. 3 Put the sheep and scorpions in a pot of water and bring to a boil

   

4. 4 Remove dirt, clean, fish out and control water.

   

5. 5 Heat the oil in the wok, add peppercorns, chili peppers, skin sauce, green onions and ginger and stir-fry until fragrant

   

6. 6 Add the lamb scorpions and stir-fry, add cooking wine and soy sauce and stir-fry.

   

7. 7 Pour in enough water to cover the sheep and scorpions. Add fennel, white seeds, grass fruits, bay leaves, cinnamon, amomum villosum, bibu, etc. and simmer for about two hours (I use an electric stew pot)

   

8. 8 Add salt half an hour before serving. Remove from the pot and add coriander.