How do sheep scorpions cook?

Steps] 1. Prepare the materials, clean the sheep backbone first, and crush the ginger pieces;

2. Add plenty of water to the pot, add ginger slices to boil, put in the sheep backbone, pour in three spoons of cooking wine, boil to skim off the foam, remove the sheep backbone, wash it in cold water and set aside;

3. Put water and all the ingredients in the pot;

4. Cover the pot lid to start the function of collecting juice and fermented bean curd hoof;

5. The cooking function is automatically executed, if you like to leave more soup, you can stop when the juice collection function starts;

6. At the end of cooking, stir the ingredients in the pot and sprinkle coriander to start the pot;

7. Don't forget to gnaw the meat and then suck the marrow, the nutritional value of the bone marrow in the middle is super high;

Tips] 1. Many people don't know what a sheep scorpion is, but it is actually the spinal cord bone of a sheep, which is generally not available in supermarkets and can only be bought in vegetable farms;

2. When boiling sheep scorpions, I have seen a lot of materials, and it is not suitable to add star anise to sheep scorpions, so on this issue, the family specially bought ingredients and made many times, with and without star anise, the taste comes out, the difference is not big, and the mutton itself is heavier, so adding a little vinegar can remove the smell, and then it is easy to cook the bones softly, which can dissolve the inorganic calcium in the bones, improve the calcium ion content in the bone broth, and promote absorption;

3. Different and pot cooking time is also different, with different pots and stoves will also increase or reduce the speed of time, this automatic pot I choose the juice of the fermented bean curd hoof function, to the later stage to leave a little soup is for the next day can be mixed noodles to eat, so the soup depends on the personal like.

Busy 2 hours, enjoy 2 minutes.

Here's how to make a sheep scorpion:1. Soak the cut bones in water for 12 hours to soak in blood water.

2. After soaking, boil with water, this step is still to remove the blood foam.

3. After draining, add an appropriate amount of green onion, ginger, chili, cinnamon, apple, and peppercorns, and put it in a pressure cooker to boil.

4. After cooking, do not open the lid of the pot, turn off the heat and simmer for another 30 minutes, it will be softer and more flavorful.

Sheep scorpion is a Lu dish, because of its resemblance to a scorpion, so it is commonly known as sheep scorpion, often used to make hot pot, delicious. Sheep scorpion is a complete sheep vertebrae with tenderloin and spinal cord, it is a traditional Chinese food, and has the reputation of "the king of calcium supplementation".

Sheep scorpion can be called a kind of cheap food snacks, the main raw materials are the most nutritious sheep keel, the most delicious taste of the sheep keel - with tenderloin and spinal cord from the neck to the tail tip of the complete sheep vertebrae, a section of the sheep keel from the cross-section, into the "Ya" shape, and the "Ya shape" below, there is a small fork, this is the shape of the scorpion, "sheep scorpion" is named for this.

1. Soak the sheep and scorpion in water for two hours, soak the blood water, and pour out the blood water. 2.After soaking the lamb scorpion in a pot under cold water, blanch the water and skim off the blood foam impurities until the water turns into a clear soup.

2. Clear and clean broth, leave it for later use, and use it to stew lamb and scorpions for a while.

3. Wash the blanched sheep scorpion with warm water, note that it is not cold water, which will make the blood foam on the surface firmly stick to the meat.

4. Cut the onion into cubes, slice the garlic and ginger, cut the green onion into sections, and cut the coriander into sections (keep the coriander root and fry the base for a while).

5. Put oil in the pot (more than the usual amount of stir-frying), put two spoons of Pixian bean paste and fry the red oil. Add another onion slices, coriander root, garlic slices, 3 slices of ginger, and a green onion and stir-fry for one minute.

6. 50 white peppercorns, 30 peppercorns, 50 peppercorns, 5 grams of cumin, 3 dried peppers, and a little cumin. Pour in the onion you just fried and sauté until fragrant.

7. Then pour in 3 grass fruits, 5 nutmeg, 2 cinnamon, 5-8 angelica, 3 star anise, 3 bay leaves, and stir-fry for a while. Pour all the ingredients into the pressure cooker.

8. Add the broth left by the blanched lamb and scorpion in the pressure cooker, add 10 grams of salt, 10 grams of sugar, 3 teaspoons of light soy sauce, 3 teaspoons of dark soy sauce, 3 teaspoons of cooking wine, and a little red yeast powder (optional).

9. Put the boiled sheep and scorpions in the pressure cooker. Press for 15-20 minutes. Before eating, use a regular pot to collect the juice, and the taste is better. If you are not in a hurry to eat it, it will taste better if you soak it overnight.

10. Put the coriander section out. If it's cold, warm it up before eating. If you have an alcohol pot, you can put it in the alcohol pot and eat it while heating, and you can also make all kinds of green vegetable balls you like.

Spicy lamb scorpion cooking method:

Ingredients]: sheep scorpion, edible oil, sesame pepper, Sichuan pepper, dried chili, green onion, bean paste, ginger, cinnamon, bay leaves, salt, chicken essence, sugar, soy sauce, oyster sauce, hot pot base.

Cooking steps: 1. First of all, prepare 1 fresh sheep scorpion, chop it into small pieces, then pour cold water into the pot to blanch, after the water boils, skim off the excess foam, remove it, rinse it in clean water, control the moisture, and put it in a bowl for later use.

2. Pour a small amount of bottom oil into the pot, after the oil is heated, first put in 1 tablespoon of bean paste, and 1 small piece of hot pot base, fry the red oil over low heat, and then add an appropriate amount of Sichuan pepper, sesame pepper, dried chili, green onion, ginger slices, cinnamon, bay leaves, stir-fry until fragrant, stir-fry to make it spicy.

3. After several spices in the pot are stir-fried until fragrant and spicy, pour in 1 bowl of water (or directly choose heating water, the amount of water should be 1-2 cm higher than the ingredients), turn to high heat and bring to a boil.

4. Then, pour in the lamb scorpion blanched in advance, at the same time, add a little salt, chicken essence, sugar, soy sauce, oyster sauce, boil the soup over high heat, then turn to low heat, at the same time, cover the pot, and simmer for 30-40 minutes.

5. Before leaving the pot, turn to high heat to dry the excess soup, and remove the excess residue, and finally, sprinkle in an appropriate amount of chopped green onions to decorate it, and then put it on the table, and the spicy sheep scorpion is completed.

Lamb scorpion meat is much harder than mutton, so it takes a longer stewing time, at the same time, when choosing, the ratio of bones and meat is best controlled within 7:3.

Ingredients: sheep scorpion.

Excipients: onion, ginger, green onion, black tea leaves, yellow tofu, millet pepper, pickled pepper, rock sugar, celery, cumin grains.

Production steps: 1. Cut the onion, ginger, green onion, millet pepper, pickled pepper and small celery respectively, and put the pickled pepper water in a bowl for later use.

2. Make spice packets from star anise, cinnamon, bay leaves, grass fruits, licorice, and peppercorns, and put oil in the pot.

3. Put rock sugar and heat over low heat until it changes color.

4. Put the onion. Ginger. Spring onion. Put the ingredients down and stir-fry until fragrant, and then put the sheep and scorpions in the stir-fry to color.

5. Pour the liquor over the pot and simmer for 10 seconds, then pour the vinegar over the pot and simmer for 10 seconds

6. Spread the sheep and scorpions to the four sides, and put soybean sauce on the bottom oil in the middle of the pot! Stir-fry evenly, add the pickled pepper water, and stir-fry until boiling.

7. Add boiling water to stew, the amount of water should be higher than that of sheep scorpions! Add the black tea leaves, cover the pot, simmer over low heat, and put pickled peppers, millet peppers and cumin grains 5 minutes before simmering. Add salt, cover and simmer for 5 minutes, adding small celery before turning off the heat.

First of all, it should be washed, then on high heat, pour in oil, green onions, ginger, garlic, peppercorns, fennel, then put in the lamb scorpion, then add an appropriate amount of soup, cover the lid and stew, add salt before leaving the pot, you can.

Material. 2 catties of sheep scorpions, 1 green onion, 1 piece of ginger, 3-4 grains of ingredients, about 10 dried red peppers, soy sauce, cooking wine, appropriate amount of salt, appropriate amount of coriander.

Method. 1. The sheep and scorpion ask the stall owner to help chop it open; Soak for a while when you get home, then wash thoroughly.

2. Cut the green onion into sections and slice the ginger.

3. Boil, boil the sheep and scorpions in a pot under cold water, remove the foam until the soup is clear.

4. Add green onions, ginger and dried chilies, turn to low heat and simmer for 2 hours.

5. When the stew is almost done, add soy sauce, cooking wine and salt, and sprinkle in the coriander before removing from the pot.