The whole method of boiling sheep and scorpion soup, and the home style practice of stewing sheep an

Ingredients: A piece of sheep scorpion (sheep backbone) (I use the part near the head) and various vegetables I like (you can also only drink soup without vegetables). Seasoning:

Sichuan pepper, spices, cinnamon, angelica, licorice, jujube, wolfberry, bay leaves, tangerine peel, green onion, ginger, garlic, salt, hawthorn, etc. Method: 1. Soak the sheep scorpion in water for more than 12 hours, change the water several times in the middle, and smash the lamb leg bone for later use; 2. Fly the soaked lamb scorpion and lamb leg bones with water with ginger slices and cooking wine; 3. Add enough water to the pot at one time, put the sheep scorpion and leg bones into it, boil it over high heat, beat off the floating powder, add ginger slices, green onions, garlic cloves, cooking wine and hawthorn, and then put other seasonings into the seasoning box and put them in the pot, boil over high heat, turn off the medium-low heat and cook for about 3 hours, add salt and pepper to taste; 4. Wash enoki mushrooms, rape, lettuce, coriander and other vegetables, and put them in the soup to eat (or you can leave them alone, only eat meat and drink soup). Taoyuan Tips:

Patients with high blood pressure are not suitable for eating sheep scorpions Sheep scorpions are the best in mutton--- its "meat is fragrant and tender but not greasy, its bones are marrow but not slippery, and its soup is fragrant but not fat." Those who like meat eaters will satisfy their cravings without gaining weight, and their nutrition will not increase their fat." Moreover, according to experts, "it has the special effect of nourishing yin and clearing heat, nourishing the liver and brightening the eyes, replenishing calcium and qi, benefiting the kidneys and replenishing deficiency, strengthening the brain and intellect, and strengthening the body."

Sheep scorpions have the reputation of "the king of calcium supplementation". Because the sheep scorpion is stewed for a long time, it is conducive to promoting the absorption of calcium and achieving the effect of calcium supplementation. Therefore, the elderly can alleviate osteoporosis, the middle-aged food can nourish the beauty of the skin, and the juvenile food can strengthen the brain and increase the height, which can be called the best delicacy suitable for all ages and enjoyed in all seasons.

Process: Boiled. Taste: Homemade.

Ingredients: 1 piece of sheep scorpion, appropriate amount of enoki mushroom, appropriate amount of rape, appropriate amount of lettuce, appropriate amount of coriander, appropriate amount of red dates, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of angelica, appropriate amount of licorice, appropriate amount of wolfberry, appropriate amount of bay leaf, appropriate amount of tangerine peel, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt, appropriate amount of hawthorn, appropriate amount of cooking wine, appropriate amount of water, appropriate amount of pepper.

Cooking steps:1Soak the sheep scorpion in water for more than 12 hours, change the water several times in the middle, and smash the lamb leg bone for later use.

2.The soaked lamb scorpion and lamb leg bones are flown over with water with ginger slices and cooking wine.

3.Add enough water to the pot at one time, put the sheep scorpion and leg bones in, boil over high heat, beat off the floating powder, add ginger slices, green onions, garlic cloves, cooking wine and hawthorn, and then put other seasonings into the seasoning box and put them in the pot, boil over high heat, turn off the medium and low heat and cook for about 3 hours, add salt and pepper to taste.

4.Wash vegetables such as enoki mushrooms, rape, lettuce, and coriander, and put them in the soup to eat (or you can leave them alone, just eat the meat and drink the soup).

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!

1. 1 piece of sheep scorpion for 3 people, appropriate amount of enoki mushroom, appropriate amount of rape, appropriate amount of lettuce, appropriate amount of coriander, appropriate amount of red dates; Seasoning: appropriate amount of Sichuan pepper, appropriate amount of ingredients, a section of cinnamon, a piece of angelica, 1 piece of licorice, 10 jujubes, an appropriate amount of wolfberry, 2 bay leaves, a piece of tangerine peel, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of salt, an appropriate amount of hawthorn;

2. Soak the sheep scorpion in water for more than 12 hours, change the water several times in the middle, and smash the lamb leg bone for later use; The soaked lamb scorpion and lamb leg bones are flown over with water with ginger slices and cooking wine.

3. Add enough water to the pot at one time, put the sheep scorpion and leg bones into it, boil it over high heat, beat off the floating powder, add ginger slices, green onions, garlic cloves, cooking wine and hawthorn, and then put other seasonings into the seasoning box and put them in the pot, boil over high heat, turn off the medium-low heat and cook for about 3 hours, add salt and pepper to taste;

4. Wash enoki mushrooms, rape, lettuce, coriander and other vegetables, and put them in the soup to eat (or you can leave them alone, only eat meat and drink soup).

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.

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.