Braised Lamb and Scorpion
Overview
Baidu Encyclopedia: Sheep scorpion is a complete sheep spine with tenderloin and spinal cord. Because its shape is similar to that of a scorpion, it is commonly called sheep scorpion. Sheep and scorpion are often used in clear soup hot pot, which is delicious. Sheep and scorpion are low in fat, low in cholesterol, high in protein and rich in calcium. It is easy to absorb, has the effects of nourishing yin and kidney, beautifying the face and aphrodisiac. Secondly, sheep and scorpions are known as the king of calcium supplements. Stewing sheep and scorpions for a long time will help promote the absorption of calcium and achieve the effect of calcium supplementation. Therefore, eating it in the elderly can alleviate osteoporosis; eating it in middle-aged people can nourish and beautify the skin; eating it in young people can strengthen the brain and increase height, and has obvious effects on symptoms such as chronic colitis, gastritis, and tracheitis. It can recharge your batteries when you are tired and sleepy from work and study. It is a delicious delicacy that is suitable for all ages and can be enjoyed in all seasons.
Tags
Ingredients
Steps
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After buying the sheep and scorpions, wash them under running water and pour clean water into the pot. Add the ginger slices, pour in an appropriate amount of cooking wine and washed sheep and scorpions, boil them in water, skim off the blood foam after the water boils, continue to cook for 15 to 20 minutes and take them out.
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Prepare enough required dishes and ingredients.
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Heat the pan, pour in salad oil (you can add more), add the chopped ingredients, and stir-fry until fragrant.
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At this time, add the previously boiled sheep and scorpions and stir-fry for 2 to 3 minutes.
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Pour in a little dark soy sauce, an appropriate amount of light soy sauce, cooking wine, and add the previous mutton soup. The soup covered the sheep and scorpions. Add rock sugar again. You can add less salt and chicken essence. Stir the soup for a while, then cover and simmer over medium-low heat for 1.5 to 2 hours. During this period, you need to stir several times and add soup in time to prevent it from sticking to the bottom. The spiciness can be mild. The sweetness and saltiness are up to personal preference.
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Simmer over low heat until chopsticks can easily pierce the meat.
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It is definitely the best nourishing product for autumn and winter. Add some white wine as appropriate to warm the stomach and strengthen the body.
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Nibble the meat first and then suck the marrow. The taste is addictive.
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The meat is fragrant and the soup is fresh. The meat is neither chewy nor greasy, and has a rich flavor.
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Nourishes yin and clears heat, nourishes the liver and improves eyesight, supplements calcium and replenishes qi, and strengthens the body.
