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Anonymous users2024-02-06Simmer long enough to separate.
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Anonymous users2024-02-05The sheep scorpion is the vertebrae on the sheep's body. Usually there are more bones in this part of the sheep's body, but there is often some meat in the gaps between the bones, and these meats picked out of the bones are also very delicious to eat, and people know that eating some mutton in life can also help people supplement some nutrients.
Origin of the name:Su Shi, a writer in the Song Dynasty, was demoted to Huizhou due to political struggles, and the local market was scarce and goods were scarce, but he would kill a sheep every day. Because Su Shi was a criminal official who was denounced, he didn't dare to compete with the local magnates for good mutton.
So Su Shi privately instructed the sheep killer to leave him a sheep backbone that no one usually wants, and there was also a little mutton between these bones. After taking it home, Su Shi first boiled the lamb backbone thoroughly, then poured wine on the bones, a little salt, baked with fire, and waited for the flesh to be slightly charred before eating.
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Anonymous users2024-02-04Ingredients: 1000 grams of sheep scorpion.
Excipients: Coriander. 2 onions.
Half a seasoning. Salt: 3 teaspoons green onions.
1 tablespoon of ginger and peppercorns.
Dried chili peppers to taste.
2 tablespoons cooking wine.
2 tablespoons light soy sauce.
1 tablespoon brown sugar.
1 teaspoon fennel.
1 nutmeg. 4 bay leaves.
2 cloves. Sheep scorpion practice.
1.Take out the chopped sheep backbone, clean it and soak it in clean water for 1 hour, and soak it in blood water for 2Add plenty of water to the pot, 1 teaspoon of Sichuan pepper, 2 bay leaves, 2 slices of green onion and ginger
After the water boils, put in the lamb backbone, put in 1 tablespoon of cooking wine, and bring to a boil over high heat for 4Skim off the foam, remove the lamb backbone, turn off the heat, and pour out the blanched soup5Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander and stir-fry over low heat, stir-fry until the onion becomes browned and the coriander wilts.
6.Add the lamb backbone, stir-fry and fry to remove the fat.
7.Mix the seasoning used in the seasoning bag (1 teaspoon Sichuan pepper + 1 teaspoon cumin + 1 nutmeg + 2 bay leaves + 2 cloves), put it in the seasoning bag and throw it into the pot.
8.Add the chili peppers and ginger slices and green onions.
9.Cook in cooking wine to remove the smell.
10.Add light soy sauce and dark soy sauce and stir-fry to color.
11.Add brown sugar, then fill with hot water, the amount of water is slightly over the meat, turn to low heat after boiling, cover the pot and simmer for 1 hour.
12.After seasoning with salt, continue to cover and simmer for 30-40 minutes until the meat is soft and ready to come out of the pan.
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Anonymous users2024-02-031. The sheep and scorpion asked the stall owner to help chop into pieces; Wash the sheep and scorpions with clean water; Put water in the pot, then put the sheep and scorpions, and put a little cooking wine.
2. After the fire boils, use a spoon to skim off the foam, and be sure to completely skim off the foam.
3. Take out the sheep and scorpion and put it in the basin, and do not pour out the water in the pot.
4. Put water in the pot again and boil, and then put the sheep and scorpions.
5. Add green onion and ginger slices, a stewed meat bun, and two red peppers.
6. After the water in the pot is boiled, change the heat to low and simmer, and put an appropriate amount of salt after about an hour.
7. Wash and cut the white radish into sections.
8. When the sheep scorpion in the pot has been somewhat deboned, (this process takes about one and a half to two hours) put in the cut white radish and stew it together (because the white radish is a very easy thing to cook, you must put it last, put it early, the radish will be too bad).
9. Stew until the soup in the pot is thick, the radish is soft and rotten, and the sheep and scorpion also become soft and rotten.
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Anonymous users2024-02-02Now is the winter solstice season, the season of counting nine cold days, and we can't miss mutton on the table. As the most tender part of the sheep's body, the sheep scorpion is tender and nutritious, so you must eat more. There is a trick to remove the smell of stewed mutton, and the lamb scorpion stewed like me does not have a little mutton smell, please collect it if you like it!
Sheep scorpion is a more distinctive delicacy in northern China, especially in Beijing, the old Beijingers are full of praise when they mention sheep scorpion hot pot. It is distinctive not because of its delicious taste, but because many people don't know what a sheep scorpion is; In the north where beef and mutton are popular, sheep scorpion hot pot is very popular in winter, and many northerners are still familiar with sheep scorpions, especially in Beijing, where sheep scorpions have already become the representative of Beijing flavor; But few people in the South know what a sheep scorpion is; On the one hand, beef and mutton are not mainstream in the south, and there may be reasons for its own publicity. The sheep scorpion is actually the sheep beam, which is the vertebrae, because its shape is similar to the scorpion, so it is called the sheep scorpion. >>>More
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