The practice of spicy sheep scorpion is the most authentic practice

Spicy sheep scorpion] Ingredients: 1 sheep scorpion; Seasoning: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of Chaotian pepper, appropriate amount of tangerine peel, appropriate amount of cumin, appropriate amount of grass fruit.

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Spicy sheep scorpion.

Preparation of spicy sheep scorpion.

1.Chop the sheep and scorpion into pieces, wash them, put them in a pot of cold water and cook them over medium heat, let the blood water filter out, and keep skimming off the foam.

2.Turn off the heat, pour out the water from the pot, and then put under the faucet to rinse the sheep scorpions.

3.Re-put the water over the sheep scorpion, put in the green onion segments, ginger slices, these are best put more to remove the fishy taste, and then put a handful of chili peppers, a handful of peppercorns, a pinch of tangerine peel, four large ingredients, a handful of cumin grains, two or three grass fruits.

4.Add soy sauce and sugar, bring to a boil over high heat, then reduce heat to low and simmer slowly.

6.The rest of the soup can be eaten as shabu-shabu and bean skin at the bottom of the pot.

Spicy taste, in other words, how did I eat the taste of ninety-nine duck neck? Numb, spicy, fragrant,