Spicy Lamb Scorpion
Ingredients
- Sheep spine 15 pieces
- Green onions 2 roots
- Ginger 1
- Purple onion 1 piece
- Eight anise 4~5 pcs
- Zanthoxylum bungeanum 1 handful
- Fragrance leaves 6 pieces
- Pixian Doubanjiang 1 tablespoon
- Dried red pepper 1 handful
- Salt 1 spoon
- Peanut oil 2 tablespoons
- Light soy sauce 2 spoons
Steps
1. Thaw the sheep spine in advance. If you are buying fresh lamb spines, it is best to tell the butcher that you want to make lamb scorpions and ask them to help chop them into small pieces.
2. Fully soak the sheep and scorpions in clean water for about 1 hour to soak in the blood.
3. Change the water twice in the middle.
4. Put the soaked sheep scorpion into the pot with cold water, bring to a boil over high heat, open the lid, and cook for another 5 minutes.
5. Wash with water several times to remove scum and impurities.
6. Wash and drain the water, take out the sheep and scorpions and set aside.
7. Prepare all good materials. Cut green onions into sections, cut ginger into large pieces, and slice onions.
8. Pour an appropriate amount of peanut oil into the wok, heat the oil slightly, add ginger slices, green onion segments, dried chili peppers, Sichuan peppercorns, and star anise, stir-fry until fragrant.
9. Prepare Pixian Doubanjiang.
10. Add a tablespoon of bean paste. According to personal taste, you can add more if you can tolerate spicy food.
11. Quickly stir-fry.
12. Add onions.
13. Stir fry evenly.
14. Pour in the lamb backbone.
15. Stir-fry evenly so that every lamb spine is evenly colored.
16. Add water to cover the sheep spine.
17. Pour into the pressure cooker.
18. Add 1 spoonful of salt.
19. 2 spoons of light soy sauce.
20. A few fragrant leaves.
21. Select the meat setting and simmer for 25 minutes.
22. When the time is up, wait until the pressure cooker is completely deflated before opening the lid!
23. Serve the lamb scorpions and sprinkle a few coriander on top.
24. Let’s eat~~
Tips
- 1. The ingredients can be adjusted according to personal taste.
- 2. PiCounty bean paste and light soy sauce both contain salt. You can taste the saltiness before adding the appropriate amount of salt.
- 3. The remaining soup can be used as hot pot soup base, and you can cook it with all kinds of dishes you like. It is absolutely delicious.
