How to stew sheep scorpions, how to stew sheep scorpions

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.

Lamb scorpion, yellow sauce, green onion and ginger, rock sugar, small red pepper, Sichuan pepper, bay leaf garlic, cooking wine, salt, pepper.

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

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

3. Put a little oil in the pot, stir-fry the chives, ginger and garlic, add the peppercorns, rock sugar, and bay leaves.

4. After the fragrance comes out, add soy sauce, yellow sauce and cooking wine, and then pour boiling water.

5. Pour the blanched sheep and scorpions into the electric pressure cooker, the soup should not be too much, just slightly past the sheep scorpions, and then adjust to the stewed bones.

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

In addition, to give you a reminder to do this sheep scorpion is not difficult at all, one is good meat, to put it bluntly, it is a lot of meat, and then there is fresh, I bought it in this cattle street, the second is that the heat is mastered, and the electric pressure cooker is the most worry-free, but many people think that there is still no casserole stewed out a little bit fragrant, this is not false at all, so I advise you to have the kung fu we still simmer slowly over low heat when the fragrance is enough for a dish, in addition, the sheep scorpion stew is not too salty, and even the city is now salty enough to be counted as a pot outside, But that's an outside restaurant for fear of spoilage, but if you make it so salty at home, especially if you can't eat the first meal and the second meal is hot, it will be easy to be salty.

1250 grams of sheep scorpion, 1 green onion, 5-6 large slices of ginger.

Excipients: about 40 peppercorns, 1 grass fruit, 2 large ingredients, 2 dried peppers, 10 wolfberries.

Seasoning: 1 bag of sweet noodle sauce, 5 tbsp rice wine, 2 tbsp soy sauce, 1 tsp rock sugar.

1.When you buy sheep and scorpions, ask the owner of the meat seller to help chop them into pieces. After returning home, soak in clean water, change the water, soak again, and wash repeatedly until the water is clear.

2.Boil the washed sheep scorpions together in cold water.

3.When the pot is boiling, skim off the blood foam from the soup.

4.Skim to the soup.

5.To make the soup neat, put the ingredients in a metal seasoning packet.

6.Pour the green onion, ginger and sachet into the pot.

7.Add two chili peppers, sweet noodle sauce, soy sauce, cooking wine, and rock sugar to the pot. Note: I like to use rock sugar instead of white sugar when stewing meat, I think rock sugar stews make the meat brighter in color and softer in sweetness.

8.Cover the pot and simmer over low heat for 75 minutes, then put the soaked wolfberries in, cover the lid and simmer for another 10 minutes. If you have a pressure cooker at home, you can put it in a pressure cooker and simmer for 25 minutes.

It's best to add enough water at once, and if you want to add water halfway, be sure to heat the water. When the time comes, lift the lid of the pot, and it will be a pot of delicious sheep and scorpions.

Soak the sheep and scorpions in water for 6 hours, put them in a pot under cold water, turn off the low heat after the water is boiled, skim off the blood foam on them, and remove the sheep scorpions. Rinse with hot water and then control the moisture. Put a little oil in the pot, stir-fry the chives, ginger and garlic, add the peppercorns, rock sugar, and bay leaves.

After the flavor is revealed, add soy sauce, yellow sauce, cooking wine, and then pour boiling water. Pour the blanched lamb scorpions into an electric pressure cooker. Wait for the gas in the pressure cooker to finish before opening the lid, add some salt and pepper and cook for 5 minutes.

1. Soak the sheep and scorpions in water for 6 hours, put them in a pot under cold water, turn off the low heat after the water is boiled, skim off the blood foam on them, and remove the sheep scorpions.

2. Rinse with hot water and then control the moisture.

3. Put a little slippery oil in the pot, stir-fry the chives, ginger and garlic, and put the peppercorns, rock sugar, and bay leaves.

4. After the fragrance comes out, add soy sauce, yellow sauce and cooking wine, and then pour boiling water.

5. Pour the blanched sheep and scorpions into the electric pressure cooker.

6. Wait for the gas in the pressure cooker to finish before opening the lid, add some salt and pepper and cook for 5 minutes.

Specific steps: Ingredients: 750g of sheep scorpions

Accessories: 1 coriander, 6g salt, a section of green onion, appropriate amount of water.

1. Soak the sheep and scorpions in water for 30 minutes for an hour in advance, soak in blood water, drain and set aside.

2. Remove from the pot, when the water is warm and warm, put in the sheep scorpion to boil the foam, and remove the sheep scorpion for later use.

3. Start another casserole, put in the sheep scorpion, add water, bring to a boil over high heat, and skim out with a soup spoon if there is foam.

4. Simmer over medium-low heat for 40 minutes until the meat on the sheep and scorpion is soft and rotten.

5. Cut the green onion into chopped green onions and chop the coriander into small pieces.

6. Put an appropriate amount of salt in a bowl, put in the lamb scorpion and soup, sprinkle with coriander and chopped green onions, and then drink.