Sheep scorpion stew soup method, home practice of stewed sheep scorpion

The sheep scorpion is the vertebrae of the sheep, because of its similar appearance to the scorpion, it is called the sheep scorpion, the sheep scorpion is not only delicious but also very nutritious. The most common method of sheep scorpion is generally to make hot pot or stew at home, and the two methods have their own characteristics. Today's sharing is the practice of stew, maybe many people will prefer the practice of spicy hot pot, but in order to take care of the elderly and children at home, I think stew is more suitable.

Let's take a look at the practice;

Stewed lamb scorpion] - fragrant and soft, nutritious and appetizing, simple and easy to make, just look at it.

Ingredients: lamb scorpion, white radish, salt, green onion, ginger, dried chili, cooking wine, Sichuan pepper, cinnamon, bay leaves, water.

Start making ——

1.First of all, chop the sheep and scorpion into large pieces with a bone chopping knife, wash them with water, soak them for 2 hours, and soak them in blood water; - Note: During the soaking process, you need to change the water 2-3 times, so that the blood can be better soaked out and the fishy smell can be removed. ）

2.Put water in the pot, put the soaked sheep and scorpions in a pot under cold water, put a little cooking wine, skim off the foam after boiling, remove it and wash it with warm water;

3.Add water to the pot again, then add the sheep scorpion, add the green onion, ginger slices, peppercorns, cinnamon, bay leaves, and dried chili peppers; The fire boiled. - Note: In this step, you must add enough water at one time, avoid adding water halfway, and if you must add it, you must add boiling water. ）

4.After the water in the pot is boiling, continue to boil on high heat for 10 minutes, then turn to low heat and simmer for 1 hour. - Note: After this step is boiled, do not immediately turn down the heat, continue to simmer on high heat for 10 minutes, so that the stewed soup has a strong white flavor and will be lighter when simmered over low heat. ）

5.Wash the white radish and cut it into hob pieces, and stew the lamb scorpion until it is 9 minutes cooked, and put the white radish to stew together; Season with salt and a pinch of pepper.

6.After simmering until the radish is soft and the lamb scorpion is completely deboned, sprinkle in the coriander segments, and you can remove from the pan.

To sum it up. The characteristic of this stewed lamb scorpion is that it retains the umami of the ingredients themselves, and has a slight spice flavor, so it is the key to remove the fishy smell when making. Finally, simply season with salt and pepper, no complicated seasoning is required.

Put the sheep and scorpions in cold water and bring to a boil over the fire.

Ingredients for stewed lamb scorpions.

Sheep scorpion yellow sauce.

Green onion and ginger. Rock sugar small red peppers.

Sichuan pepper seasoning.

bay leaf garlic. Cooking wine salt.

The preparation of lamb scorpion stewed with pepper.

Step 1: Soak the sheep scorpion in water for 6 hours, change the water four times in the middle, which can effectively remove the smell and then wash and control the dry water, cool the pot under water, turn off the low heat after the water is boiled, skim off the blood foam on it, and remove the sheep scorpion.

Step 2: Rinse the sheep scorpions with hot water and then control the moisture.

Step 3: Put a little oil in the pot, stir-fry chives, ginger and garlic, put in peppercorns, rock sugar, bay leaves, step 4 After the fragrance, put in soy sauce, yellow sauce, cooking wine, and then pour boiling water Step 5 Pour the blanched sheep scorpion into the electric pressure cooker, the soup is not too much, just slightly past the sheep scorpion, and then adjust to the stewed bones, you can rest assured that you should do what to do, and you will wait to eat for a while.

Step 6 After the pressure cooker stops, don't be in a hurry to lift the lid, wait for all the gas in the pressure cooker to be released, and then open the lid if there is no more.

Wash the sheep scorpion first, put it in the pot and heat it for five minutes, then drain the water, then add oil to the pot, and then put the chopped green onion, ginger and garlic into the oil when the oil is ripe, burst out the fragrance, and then pour the sheep scorpion into the pot and stir-fry for 1 minute, put salt, cooking wine, light soy sauce, dark soy sauce, cumin, bay leaves and pour water, and boil for an hour.

Preparation of lamb scorpion soup.

Ingredients: 1500g sheep scorpion

Excipients: 200g ginger, 1 green onion, appropriate amount of white pepper, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of chili oil.

1. A sheep scorpion that has been soaked for three hours.

2. Put in water and boil.

3. Remove the blood foam.

4. Put it in a pressure cooker, add ginger slices, and bring to a boil.

5. Finely chop the green onion and ginger.

6. Turn the pressure cooker to low heat, turn off the heat after half an hour, and put chopped green onion and ginger, white pepper, salt, light soy sauce and vinegar in the soup.

The practice of boiling soup with sheep and scorpions.

Ingredients: 1000 grams of lamb scorpion, 2 coriander, half an onion, green onion, ginger, some red pepper, 3 teaspoons of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of brown sugar, 1 teaspoon of Sichuan pepper, 2 bay leaves.

Method 1: Take out the chopped sheep backbone, clean it and soak it in water for 1 hour, and soak it in bloody water;

2. Add plenty of water to the pot, 1 teaspoon Sichuan pepper, 2 bay leaves, 2 slices of green onion and ginger;

3. After the water boils, put in the sheep backbone, put in 1 tablespoon of cooking wine, and bring to a boil over high heat;

4. Skim off the foam, remove the lamb backbone, then turn off the heat, and pour out the blanched soup;

5. Slice 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. Put in the lamb backbone, stir-fry and fry to get out the fat;

7. Mix the seasoning used in the seasoning package (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 small 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 for coloring;

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 rotten.

Blanch first, simmer, add cinnamon bay leaves, green onions, ginger and garlic, and dried chilies! After cooking, add an appropriate amount of salt and pepper! Green onion and coriander are ready to eat!

Sheep scorpion, coriander, star anise, cloves, cumin, grass fruit, bay leaves, Sichuan pepper, pepper, garlic, salt, dark soy sauce, chicken essence, light soy sauce.

1. Chop the purchased sheep scorpion into small pieces and clean them.

2. Soak the sheep and scorpions in clean water for half an hour, the purpose is to get out of the blood water, and after the blood is out, the sheep and scorpions will be fished out to control the water.

3. Prepare the ingredients: five cloves of garlic, two star anise, one grass fruit, an appropriate amount of cumin, two small pieces of cinnamon, an appropriate amount of pepper, an appropriate amount of Sichuan pepper, four bay leaves, and a few cloves.

4. Prepare a few sprigs of coriander, clean them and cut them into coriander segments for later use.

5. Pour an appropriate amount of cooking oil into the pot and heat it.

6. After the oil is hot, pour in all the ingredients in step 3 and stir-fry until fragrant.

7. Pour the lamb scorpion into the pot and stir-fry.

8. Add an appropriate amount of salt, light soy sauce and dark soy sauce and continue to stir-fry.

9. Add water to the pot to cover the sheep and scorpions, and simmer for an hour on low heat.

Ingredients: 800 grams of sheep scorpion, 1 green radish, half a carrot, an appropriate amount of green onion and ginger, an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of white pepper.

Steps: 1. Soak the sheep scorpion in water for 2 3 hours, remember to change the water several times halfway, and wash and cut the green onion and ginger for later use.

2. Wash the sheep and scorpions, put them in a pot of cold water and boil until they boil; Then remove the water and rinse and drain the water.

3. Put the green onion, ginger slices and sheep scorpion into the soup pot together, add an appropriate amount of water, cover the pot and simmer over high heat.

4. After boiling, add an appropriate amount of cooking wine, then turn to low heat and simmer for about 30 40 minutes.

5. Wash and peel the prepared green radish and cut it into hob pieces; Half a carrot cut into flower slices and set aside.

6. Then put the green radish pieces into the soup pot, cover the pot and continue on high heat.

7. After boiling again, turn to low heat and continue to simmer until the radish is cooked and rotten.

8. Finally, Zhongnai adds an appropriate amount of salt according to personal taste, then puts in carrot slices and white pepper, and boils for 1 2 minutes.

9. Place in a bowl and sprinkle with coriander.

10. Finished product.

The lamb scorpion braised is more delicious, which can retain the original taste of the sheep scorpion, and it is more convenient to make, the specific method is as follows:

Ingredients: 800g of sheep scorpion, 500ml of beer, 20g of Pixian bean paste, 20g of butter hot pot base, 1 green onion, 1 piece of ginger, 5 dried chili peppers, cinnamon such as half a little thumb, 4 bay leaves, good ginger such as a little thumb belly, 3 pieces of angelica, 3g tangerine peel, 3 pieces of lizard, 1g of cumin pepper (about 30 grains), 1 star anise, 15g of light soy sauce, 10g of dark soy sauce, 12g of sugar, appropriate amount of salt, appropriate amount of oil.

Steps: 1. Prepare the ingredients.

2. It is best to soak sheep and scorpions in water for two hours, change the water 3 times in the middle, and fully soak in blood water.

3. Blanch the soaked lamb scorpions in a pot under cold water, add a small amount of peppercorns and ginger slices (the peppercorns and ginger slices used for blanching are not in the ingredient list).

4. After the water boils, skim off the foam, take out the sheep and scorpions for later use, and keep the soup.

5. Put oil in the pot, put 12g of white sugar in the cold oil and fry the sugar color, novices must be on low heat throughout the whole process, and fry until the color is brown and red and there is foam floating just right (you must master it well, and it will be bitter if you have more points).

6. After the sugar is fried, add the blanched sheep and scorpions to stir-fry until each piece of meat is evenly coated with sugar color.

7. Push the fried lamb scorpion to the side of the pot, expose the oil, add bean paste to the oil, and stir-fry the red oil (medium-low heat).

8. Then add the green onion, ginger (fluff with a knife, do not need to slice) and all the spices.

9. Stir-fry for 2 minutes (low heat).

10. Add light soy sauce and dark soy sauce.

11. Stir-fry evenly.

12. Pour in one and a half cans of beer.

13. After the beer is boiled, pour it into the casserole.

14. Add the broth after blanching the meat and skimming off the foam, and add a small piece of butter hot pot ingredients.

15. The delicious red stewed lamb scorpion is out of the pot, and it is super delicious.

16. It is more delicious to eat while heating over low heat, and you can add soup to shabu hot pot when the meat is almost eaten.

Preparation of stewed lamb scorpion:The materials required are:

750 grams of sheep scorpion, 2 tablespoons of cooking wine, 1 tablespoon of bean paste, a little salt, 3 tablespoons of June fresh soy sauce, 2 teaspoons of sugar, 3 slices of ginger, 1 green onion, 3 cloves of garlic, 1 section of cinnamon, 2 star anise, 1 small rub of Sichuan pepper, 2 dried chili peppers, 4 jujubes.

Specific steps: 1. Put the soaked sheep scorpions into the pot and add an appropriate amount of water.

2. After boiling, skim off the float, take out the sheep and scorpion and rinse it with warm water for later use.

3. Stir-fry the shallots, ginger and garlic from the pan.

4. Add star anise, spices, Sichuan pepper, dried red pepper, and bay leaves to stir-fry until fragrant.

5. Add an appropriate amount of soy sauce.

6. Add yellow sauce, I don't have it at home, and I use general bean paste.

7. Add cooking wine and stir well.

8. Add the sheep scorpion and stir-fry evenly.

9. Add hot water, the amount of water is just flush with the sheep and scorpions.

10. I also added 4 jujubes at home, and after boiling the sugar. Tease.

11. You can use an electric pressure cooker, the rice cooker I use, and pour all the ingredients into the rice cooker.

12. The program that chooses to cook soup is 2 hours by default, and when the time is up, I keep it warm for 2 hours.

13. This is a stewed sheep scorpion.

14. Pour back into the pot and add a little salt to taste.

15. Put it in a pot, preferably sprinkled with coriander.