Sheep and Scorpion 1500g Red bean paste Appropriate amount
Soybean paste Appropriate amount Sesame paste Appropriate amount
Sufu 2 blocks Light soy sauce Appropriate amount
Dahurian Angelica 3 Cumin A handful
Nutmeg 3 Amomum villosum 3
Zanthoxylum bungeanum A handful Ginger 3
Cooking wine Appropriate amount White pepper Appropriate amount
Light soy sauce Appropriate amount Salt Appropriate amount
Rock Sugar Appropriate amount Dried star anise chili 2 each
Ginger slices Appropriate amount Carrot or radish Appropriate amount
Various vegetables Appropriate amount
How to make lamb and scorpion in red soup Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion---Recipe Illustration of the Warm Taste 1

Step 1

Ginger slices for later use Old Beijing Sheep and Scorpion Hot Pot-Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 2

Step 2

Chop the sheep and scorpions into small pieces, add cooking wine and blanch them in water, rinse and set aside. Pack Angelica dahurica, nutmeg, Amomum villosum, galangal, cumin and Sichuan peppercorns into the bag. Add water to the purple clay pot, put the blanched sheep and scorpions in, add the ingredients together, add ginger slices, add some cooking wine, set the (old fire soup) to the appropriate setting, and simmer slowly. (Actually, it’s best to skim off the scum in the blanching water and save it for later stewing the sheep and scorpions) Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 3

Step 3

Seasoning is ready. Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 4

Step 4

After simmering the sheep and scorpions for 40 minutes, stir-fry the ingredients. Hot pan with cold oil Old Beijing Sheep and Scorpion Hot Pot with Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 5

Step 5

Add ginger slices and bean paste, stir-fry over low heat until red oil comes out, add soybean paste, stir-fry until it dissolves, add mahjong Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion---Recipe Illustration of Warm Taste 6

Step 6

Add two more pieces of fermented bean curd, pour in the juice, and add an appropriate amount of light soy sauce, dark soy sauce, and rock sugar. Old Beijing Sheep and Scorpion Hot Pot-Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 7

Step 7

Stir-fry slowly over low heat, being careful not to burn the pot. When it reaches this state, add a small bowl of sheep and scorpion stock and cook over low heat for 5 minutes. Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 8

Step 8

Pour it into the purple clay pot where lamb and scorpions are stewed., when there are 40 minutes left, add star anise and dried chili peppers...just wait until the process is completed. Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 9

Step 9

Add salt and white pepper for the last ten minutes Old Beijing Sheep and Scorpion Hot Pot - Red Soup Sheep and Scorpion--- Warm flavor recipe illustration 10

Step 10

Place white radish or carrots on the bottom of the hot pot, move the stewed sheep and scorpions to the hot pot, bring to a boil, and eat directly as a stir-fry. Cooking Tips for Lamb and Scorpion in Red Soup

Attached is the recipe for white soup of sheep scorpions, blanch in the same way and set aside. Add water to the purple clay pot, add the sheep scorpions, add angelica, cumin, nutmeg, cooking wine and ginger.piece. Soak the peppercorns in hot water and add them in for the last half hour. You can add some red dates and wolfberry at the end. You can’t add star anise, you can’t add star anise, you can’t add star anise when making clear soup with mutton... you can only add it in an appropriate amount when making red soup.