What is the sheep scorpion hot pot, and what dishes do the sheep scorpion hot pot shabu

The sheep scorpion is the sheep beam, because its shape is similar to the scorpion, so it is commonly known as the sheep scorpion. Sheep scorpions can often be used to make clear soup hot pot, which is delicious. Sheep scorpions are low in fat, cholesterol, high in protein, and rich in calcium.

It is easy to absorb, nourishes yin and kidneys, and beautifies and aphrodisiacs. Secondly, sheep scorpions have the reputation of "the king of calcium supplementation". After a long time of stewing, the sheep scorpion is conducive to promoting the absorption of calcium and achieving the effect of calcium supplementation.

Therefore, food for the elderly can alleviate osteoporosis; Middle-aged food can nourish and beautify; Juvenile food can strengthen the brain and increase height, and has obvious curative effects on chronic colitis, gastritis, tracheitis and other symptoms. For work, study fatigue and sleepiness, it can play the role of refueling and charging, which can be called a delicious food suitable for all ages and enjoyed in all seasons.

The sheep scorpion has become popular in Beijing since 2001 and has been thriving ever since. Some people have not eaten mutton, but they have a soft spot for sheep scorpions, sheep scorpions are not a thing that is elegant, dozens of yuan can buy a small pot, but they can occupy a place in the fiercely competitive Beijing catering market, the reasons are: First, mutton is a warm food, which belongs to the best food for winter nourishment, and the meat on the bones is also the best meat.

The second is that the sheep scorpion hot pot is economical and suitable for different groups of people, and it can be said that men, women and children, rich and poor, can be used. It is also very interesting to eat sheep and scorpions together with three or five confidants, relatives and friends. Third, in recent years, the practice of sheep scorpion hot pot has been improved, and the flavor and variety have expanded.

Different flavors such as white soup, red soup, and spicy are suitable for different people. In addition, compared with beef, mutton is a relatively safe food and is not easy to fatten. Sheep scorpions don't taste as greasy as pork ribs.

Hello, sheep scorpion hot pot is a hot pot made from the sheep's vertebrae as raw materials, and other ingredients can also be shabu.

This is actually a copper hot pot, add a sheep's backbone to it, and then stew it.

What is Sheep Scorpion Hot Pot? I think the main ingredient is the sheep scorpion, and the mutton, and a lot of things on the sheep, and then use it to eat hot pot.

It's actually a hot pot brand, called Sheep Scorpion.

What is sheep scorpion hot pot? The lamb scorpion is the backbone of the mutton, the stewed hot pot.

Sheep scorpion hot pot shabu tofu, shrimp, enoki mushrooms, etc.

1. Tofu. The last side dish that can not be missing in the sheep scorpion hot pot is tofu and other soy products, because the sheep scorpion hot pot smells particularly fragrant, and the soup base is also very fragrant.

2. Enoki mushroom.

Enoki mushroom is a more versatile side dish, it is very delicious in any kind of hot pot, and enoki mushroom is very cooked compared to other mushrooms, and the nutritional value is very high, highly recommended!

3. Shiitake mushrooms. Shiitake mushrooms and lamb scorpion hot pot are very compatible, because the meat of shiitake mushrooms is relatively thick, and the essence of the mutton scorpion hot pot can be fully absorbed, and the taste is very good.

The origin of the name of the sheep scorpion

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. Su Shi picks minced meat between the backbone of the lamb all day long, claiming that it is like the feeling and taste of eating seafood, shrimp and crab.

The sheep scorpion is the vertebrae of the sheep, and it is commonly known as the sheep scorpion because of its similar shape to the scorpion. Sheep scorpions are low in fat, cholesterol, high in protein, and rich in calcium. It is easy to absorb, nourishes yin and kidneys, and beautifies and aphrodisiacs. It is often used to make clear soup hot pot, and it is delicious.

The sheep scorpion needs to be traced back to the Kangxi period, when the Mongolian prince Naiman King once came back from hunting and smelled the fragrance in the backyard. I inquired with the subordinates and found out that it was the new cook who stewed the lamb backbones for the subordinates. The Naiman prince tasted delicious.

Then the shape of the spine resembled a scorpion, so it was named "sheep scorpion" and used as a recipe for the house. As a result, it later spread to the people.

Sheep scorpion hot pot is a hot pot made of sheep scorpion as the main material, and other side dishes can also be added, such as meat slices, vermicelli, frozen tofu, cabbage, white radish, kelp, winter melon, mushrooms, etc., and the required ingredients are oil, green onions, ginger, good ginger, cumin, bay leaves, cooking wine, sugar, soy sauce, etc.

The sheep scorpion sedan chair is divided into clear soup and spicy, the clear soup hot pot bone broth is rich, the taste is delicious, the spicy hot pot is full of flavor, spicy and fragrant.

The sheep scorpion is the vertebrae of the sheep with a complete closed bridge, and it is called the sheep scorpion because of its similar shape to the scorpion.

The most important spice in making lamb scorpions is ginger, which can make the fishy taste of mutton mellow.

<> ingredients: lamb scorpion, onion, green onion, hot pot packet, ginger, coriander, cooking wine, dark soy sauce, light soy sauce, brown sugar, salt.

Method steps: 1. 3 catties of sheep scorpions, slice an onion, select the leaves of the coriander to keep the coriander stalks, cut the green onions, slice the ginger, stew a beef and mutton package, and prepare the garlic cloves with light soy sauce.

Soak the sheep scorpion in cold water for half an hour to remove the blood and water.

2. Put the soaked sheep scorpion into the pot, add the cold water that has not covered the sheep scorpion, boil until boiling, and skim off the foam with a spoon. Be patient in this step, stir the sheep scorpion after skimming a wave, and cook it for a while, there will be a lot of foam, repeat it two or three times, and basically it will be gone.

3. Take out the sheep scorpion and put it in a basin, wash it with warm water (don't use cold water, hot and cold alternately, the meat is easy to harden), this is very important, and then control the water. Don't pour out the water that has blanched the sheep and scorpions in the pot and make a stock.

4. Put the same amount of oil in the wok as the usual stir-fry (not too much, the sheep scorpion itself contains a lot of fat), put half of the onion after the oil is hot, and then put in the coriander stalks, fry until slightly charred, turn off the heat, remove the onion and coriander, and retain the oil.

5. Put in the hot pot package and stir-fry.

6. Add the other half of the onion and green onion, ginger slices and garlic cloves.

7. Then add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, salt, brown sugar and a handful of coriander stalks, pour in the broth, boil until boiling, and turn off the heat.

8. Put the sheep and scorpions into the pressure cooker, pour the cooking oil made in the wok, press the stew, and wait slowly for 45 minutes.

9. Add some spinach, potato chips, tofu and other side dishes, and the lamb scorpion hot pot will be successfully completed.

The sheep scorpion is the spine part of the sheep, and this name is also because the shape of this part opens like the shape of a scorpion, so it is called a sheep scorpion. Sheep scorpions are often used to make soup, because sheep scorpions are the place where sheep spine bones, there are many nutrients in it, and after a long time of simmering, the nutritional value in the soup is better.

Sheep scorpions are relatively simple to use to make vegetable soup, this part of the mutton will not be too fishy, it is also a fine product in the sheep, the vegetables are fragrant and tender, and the nutrients such as bone marrow in the backbone and the vegetables are more nutritious.

Precautions for cooking sheep scorpions:

Soak the sheep scorpion in cold water, and the soaking time should be a little longer, so that the blood in the sheep scorpion can be soaked off, and the sheep scorpion will not smell blood. Don't put too much salt when stewing sheep scorpions, if the taste is light, put salt in it when eating, this can ensure that the sheep scorpions will not be stewed.

When stewing sheep scorpions, the longer the stew, the nutrients in the sheep scorpions will slowly seep into the soup, so that the stewed soup has higher nutritional value. Sheep scorpion hot pot can be made into two flavors, and if you like spicy food, you can put the stewed soup into the chili pepper.

Then pair it with your favorite side dishes, which are spicy and delicious, nutritious and delicious; You can also eat hot pot with the stewed clear soup, so that you can eat delicious dishes and drink high-nutrient soup.

Ingredients for sheep scorpion hot pot: sheep scorpion, pot bottom seasoning (dark soy sauce, Shaoxing wine, bean paste red bean curd, white sugar, salt), pot bottom spices (green onion, ginger, garlic, star anise, Sichuan pepper, bay leaf, angelica, chili, cloves, grass fruit, cumin).

Hot pot side dish recipe:

1.Soak the sheep scorpion in water for about 1 hour, change the water four times this hour, and constantly scrub the sheep and scorpion clean. Then put it in the pot, fill the pot with water, cover the pot and boil over high heat until boiling, then simmer for nearly 5 minutes.

Remove and rinse with warm water for later use. The water that has been boiled in the sheep scorpion is filtered out with a fine sieve, do not pour it out, and use it next!

2.Prepare spices and seasonings, cut green onions, ginger and garlic, star anise, Sichuan peppercorns, and add some other as appropriate. There should not be too many spices, especially the heavy flavor of Angelica dahurica. Too much of it will make it very flavorful, and then the seasoning seasoning will be prepared as well.

3.When the oil is poured into the pot and boiled to 50% hot, add the bean paste and stir-fry, after the red oil is fried, add the prepared spices and stir-fry, stir-fry the fragrance, about 2 minutes, and it's OK!

4.Pour the filtered mutton soup, one-third of the amount is about the same, add the prepared seasonings in turn, add the bean curd, the bean curd has to be crushed in advance, and then added, after boiling, transfer the soup to the soup pot, add the lamb backbone and the remaining one-third of the mutton soup, cover and cook for 1 hour. Simmer over low heat, then add salt and other seasonings and cook for another half hour!

Then you can take out the boiled lamb backbone, sift out the spices in the soup, filter it out, and then add the lamb backbone to the pot and heat it, and you can rinse the vegetables after boiling! You can prepare potatoes, potatoes cut into centimeter slices, lotus root slices, mushrooms, wash some vegetables, if you want to eat powder, you have to soak it in boiling water in advance, baby cabbage, etc., of course, such a sheep scorpion soup taste is the best for the next noodles, when there are too many people, we will buy some noodles, as the last staple food! If you feel that you don't have any taste when you are in a hot pot dish, mix some seasonings and dip them to eat, put some chili oil, sesame sauce, coriander, green onions, etc., dip and eat!

This will make the flavor a little stronger!

After the sheep and scorpions are cleaned, put them in a pot, pour in cold water that can not exceed the amount of water of the sheep and scorpions, boil over high heat, boil for about 5 minutes, take out the sheep scorpions, rinse off the foam with water, and pour out the blanched water in the pot.

Pour oil into the wok, when the oil temperature is 5 hot, pour in all spices except dried chili peppers, stir-fry until fragrant, put in the blanched and cleaned sheep scorpions, and fry for about 3 minutes.

After the lamb scorpion is fragrant, pour the sheep scorpion and spices into a large pot, pour boiling water that can cover the meat, and add dried chilies. After the heat boils, skim off the foam, change to medium-low heat, then pour in light soy sauce, dark soy sauce and cooking wine, cover and simmer for 1 and a half hours.

When the lamb scorpion has simmered for 1 hour, pour in salt and sprinkle with coriander before removing from the pan.