Sautéed Lamb and Scorpions
Overview
Sauce-roasted lamb scorpion is a delicious winter supplement suitable for all ages. Lamb scorpion is the whole sheep spine with tenderloin and spinal cord. It is named because it is shaped like a scorpion. Sheep and scorpion are low in fat, low in cholesterol, pure, high in protein and rich in calcium. They are a delicacy suitable for all ages and can be enjoyed in all seasons. Winter tonic recipes are indispensable. The sheep scorpion used this time is the high-quality sheep scorpion produced by Shishangjia. Sunit sheep are naturally raised in natural pastures for 24 months and then slaughtered and distributed as soon as possible. The quality of the ingredients is excellent. Ingredients: 500 grams of sheep and scorpions Ingredients: onions, ginger, and garlic Seasonings: peppercorns, cinnamon, bay leaves, dried chili peppers, soybean paste, columnar sauce, light soy sauce, dark soy sauce, sugar, cooking oil Method:
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Ingredients
Steps
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Main ingredient picture.
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Main ingredient picture. Just let it thaw naturally.
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Ingredients chart. Onions, ginger and garlic.
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Friends often ask about the sauce. This time I took a picture specifically, one tablespoon of Zhuhou sauce and one tablespoon of soybean paste.
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About 5 grams of dark soy sauce and 15 grams of light soy sauce.
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Prepare the spices, using Sichuan peppercorns, cinnamon and dried Sichuan peppercorns.
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Blanch the sheep and scorpions and clean them.
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Pour oil into the wok, stir-fry onions, ginger, garlic and spices
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. Pour in the sauce and stir-fry until fragrant, then add a small amount of water or stock.
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Place the blanched lamb scorpions in the pressure cooker and pour the fried sauce over them. Start a bean program, because the best-quality mutton is naturally grown in two years, so it will take a longer time.
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After the program ends, open the pot.
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Just sprinkle with chopped green onion before serving.
