Sheep and Scorpion Hot Pot

Sheep and Scorpion 2000g	Ginger 1 block
Garlic 4 petals	Fragrant leaves 5 tablets
Cinnamon 1 block	Ginger 1 block
White Cardamom 3	Amomum villosum 2
Caoguo 1	shannai 3 tablets
White pepper 3g	Zanthoxylum bungeanum Appropriate amount
Dried chili 1 handful	Soy sauce 2 scoops
Old soy sauce 2 scoops	Salt 1/2 spoon
Rock Sugar 4 pieces	Hot pot base 100 grams
Cumin5g	Doubanjiang 2 scoops
Spicy Sauce 2 scoops

Recipe for Sheep and Scorpion Hotpot

Step 1

This brand of mutton-shabu is very good, authentic and delicious, not spliced ​​meat, it is very good, the lamb and scorpion are also from the same brand.

Step 2

Soak in cold water to defrost, wash, and blanch for two to three minutes. Wash again and set aside.

Step 3

Have spices and seasonings ready.

Step 4

Heat the oil in a pan and add the spices until fragrant. Add bean paste and spicy sauce and stir-fry until fragrant.

Step 5

Stir-fry the lower ribs evenly. The hot pot base is mainly used to enhance the flavor without frying in the pot. Just add it when adding water to stew the meat.

Step 6

Pour in hot water and bring to a boil, add some dark soy sauce to enhance color.

Step 7

Add ginger, garlic, green onions, pepper, hot pot base ingredients, etc., and transfer to the stew pot.

Step 8

Add rock sugar and test the taste. If not suitable, add more as appropriate. Cover the pot and simmer over medium-low heat for 80 minutes.

Step 9

It is best to stew the lamb and scorpion hotpot in advance and let it soak for two to three hours. When the family is all here, boil it again, turn the pot and serve directly. Eat it while it's hot. It's especially refreshing to eat hot mutton hot pot in the cold autumn and winter.

Step 10

Delicious, ready to go! Sheep and Scorpion Hot Pot Cooking Tips