Sheep and Scorpion Hot Pot
Overview
On a rainy day, eating a pot of delicious lamb and scorpion will make you feel happy! I always thought that eating this kind of food outside would improve the taste. Finally, after several studies, I was able to make a pot of spicy and fragrant lamb and scorpion at home that my family praised. I applaud myself.
Tags
Ingredients
Steps
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Rinse the sheep scorpions with water, put enough hot water in the pot to heat them, blanch the sheep scorpions to remove blood foam and impurities, pick out the blanched sheep scorpions with chopsticks and put them into a large bowl
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Pour in an appropriate amount of oil and chili pepper (you can omit it if you can’t eat chili pepper), add Sichuan peppercorns to bring out the aroma
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Pour the blanched sheep scorpion into the pot and stir-fry, add cooking wine, dark soy sauce and continue to stir-fry. After coloring, add various incense, pour about 1.5L hot water into the pot and continue to boil
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Pour all the ingredients into the pressure cooker, add 1/2 teaspoon of salt and 1/2 tablespoon of sugar to taste, cover the pressure cooker, put the steam on and lower the heat for 30 minutes, then turn off the heat until all the steam in the pot is gone and open the lid
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.Take out the pressed sheep scorpions from the soup pot, drain all the spices in the soup pot through a net, and keep the original soup. Pour the original soup into the pot of the induction cooker, add some hot water, and pour in the spicy hot pot base ingredients
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Use an induction cooker to bring the soup to a boil. Now you can pour the stewed sheep scorpions into the spicy pot and continue cooking. Then add the whole bowl of mahjong, fermented bean curd, chive flowers, chili oil, and add the shabu-shabu and you are ready to eat
