Braised Lamb and Scorpions

Overview

I just came back from the grassland during the National Day holiday. Three families asked for a sheep, but the fighting power was not enough, leaving only one leg and a whole sheep scorpion. I took the lamb scorpion back and made this pot of stewed lamb scorpion. Tender meat and delicious soup!

Tags

• hot dishes
• common dishes
• old man
• beijing cuisine
• winter recipes
• banquet dishes
• dinner
• amomum villosum
• cinnamon
• dried red chili pepper
• fennel seeds
• fresh ginger
• fresh sheep and scorpions
• green onions
• white cardamom
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 Wash fresh sheep scorpions and chop into small pieces

   

2. 2 Pour into a pot of cold water and bring to a boil over high heat

   

3. 3 All seasonings are ready

   

4. 4 Boil the water and skim off the foam

   

5. 5 Put all the seasonings except salt into the pot, lower the heat, cover the pot and simmer; use chopsticks to easily penetrate the thick part of the meat, add salt, wait for 10 minutes, and remove from the pot.

   

6. 6 Sprinkle with coriander or chives and serve