Stewed sheep and scorpion

Stewed sheep and scorpion

Introduction:

"I just came back from the grassland during the National Day holiday. The three families asked for a sheep, but the fighting power was not enough. There was only one leg and the whole sheep scorpion left. I took the scorpion back and made this pot of stewed scorpion. Tender meat soup

Production steps:

Step 1: wash the fresh scorpion and chop it into small pieces

Step 2: put in a cold water pan and bring to a boil

Step 3: all ingredients are ready

Step 4: Boil the water and skim the foam

Step 5: put all seasonings except salt into the pot, cover the pot and simmer over low heat; use chopsticks to easily insert the thick meat, put salt in, and leave the pot for 10 minutes.

Step 6: Sprinkle with coriander or chive and serve

Materials required:

Fresh sheep scorpion: one whole

Cinnamon: one piece

Chinese prickly ash: a handful

Cardamom: two

Amomum villosum: one grain

Fragrant leaves: two

Fennel seed: a handful

Green onion: one

Fresh ginger: one piece

Garlic: Several petals

Dry red pepper: two

Salt: right amount

Note: 1. The scorpion doesn't need water to blanch, so the taste is not as good as the original flavor; 2. Simmer slowly over low heat, and add salt before leaving the pot, one is to speed up the meat rotten, the other is not to take in too much salt; 3. If you don't like the taste of clear soup, you can add salt and soy sauce half an hour before leaving the pot to mix and flavor.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light