Sauce-flavored lamb and scorpion

Overview

How to cook Sauce-flavored lamb and scorpion at home

Tags

• hot dishes
• private kitchen
• aniseed
• brown sugar
• cooking wine
• coriander
• cumin
• curry
• fungus
• light soy sauce
• old soy sauce
• onions
• perilla cotyledon
• pixian doubanjiang
• sheep and scorpion
• xiangqijiang
• zanthoxylum bungeanum
• carrot
• ginger
• minced garlic

Ingredients

Steps

1. 1 Soak in water for half an hour

   

2. 2 Add Chinese prickly ash, aniseed and perilla leaves into the water, bring to a boil and pour in the sheep scorpions and cooking wine, then boil the water again and take it out

   

3. 3 Sauté garlic, ginger and minced garlic

   

4. 4 Pour in the sheep scorpions, add light soy sauce, dark soy sauce, half a bag of Xiangqi sauce, a small spoonful of Pixian bean paste, and stir-fry

   

5. 5 Pour in boiling water, add brown sugar, perilla leaves, aniseed, cumin and a small piece of curry (about 2cm), bring to a boil over high heat, cover and simmer for half an hour

   

6. 6 Add radish and fungus. If it is not an iron pot, you can also add lotus root cubes at the same time. Cooked lotus root and fungus both nourish blood

   

7. 7 Simmer for another hour or so, then open the lid and sprinkle with coriander