Secret sheep and scorpion
| Sheep and Scorpion 1000 grams | Onions and ginger slices Appropriate amount |
| Pixian Doubanjiang 3 tablespoons | White onion 1 |
| Cooking wine 1 tablespoon | Light soy sauce 2 tablespoons |
| Salt Appropriate amount | Rock Sugar Appropriate amount |
| Pepper A little | Zanthoxylum bungeanum 1 small handful |
| Cinnamon 1 block | Fragrant leaves 5 tablets |
| Cardamom 1 | Lilac 3 pieces |
| Cumin One smallPut | Dried chili 6 |
Step 1
Soak the sheep and scorpion meat in clean water for at least half a day. During this period, you can change the water several times, which can effectively remove the smell and blood.
Step 2
Put enough cold water to cover the sheep and scorpions in the pot, add green onion slices, ginger slices, bay leaves, and peppercorns. After boiling, remove the blood foam and remove the sheep and scorpions.
Step 3
The key to a delicious soup is to choose the right spices, including 1 handful of fennel and Sichuan peppercorns, 5 bay leaves, 1 nutmeg, 1 piece of cinnamon, and 3 cloves. Another tip is to add an onion into slices, which can remove the smell very well.
Step 4
Add appropriate amount of cooking oil and stir-fry the spices first.
Step 5
Add 2 tablespoons of cooking wine and 3 tablespoons of Pixian bean paste, and stir-fry until red oil comes out.
Step 6
Add onion shreds and saute until fragrant.
Step 7
Then add the sheep and scorpions and stir-fry, add dried chili peppers, 2 tablespoons of light soy sauce, an appropriate amount of salt and rock sugar, add the boiling water that has been rubbed with the ingredients and bring to a boil.
Step 8
The next easy way is to pour all the ingredients into the pressure cooker and press for 30 minutes. At this time, the sheep and scorpions are particularly fragrant, and then grind some pepper and put it in.
Step 9
When eating, you can put it in a small hot pot, simmer over low heat, and eat it with vegetables. Not to mention how fragrant it is.
Step 10
Write production steps Cooking tips for secret sheep and scorpions
