Sheep and Scorpion 2000g Dry red chili pepper 3
Light soy sauce 2 tablespoons Old soy sauce 2 tablespoons
Salt 1 tablespoon Rock Sugar 4 blocks
Onions, ginger and garlic Appropriate amount Beer 1Listen
Zanthoxylum bungeanum 15 capsules Star anise 3
Caoguo 1 Cardamom 1
Cinnamon A small slice Cumin 1 tablespoon
Vinegar 1 soupspoon Pixian Doubanjiang 2 tablespoons
Recipe for stewed sheep and scorpion Illustration of traditional stewed sheep and scorpions 1

Step 1

Let the butcher shop owner chop the sheep and scorpions directly into large pieces. It is best for the butcher shop owner to complete this task in advance, otherwise it will not be easy to chop it into pieces at home. Illustration of traditional stewed sheep and scorpions 2

Step 2

Soak the washed sheep and scorpions in water to remove the blood. I soaked this for about 3 hours. Illustration of traditional stewed sheep and scorpions 3

Step 3

It doesn't matter if you don't soak it for too long. If you put the sheep and scorpions in cold water, boil them over high heat and they will spit out blood foam. Illustration of traditional stewed sheep and scorpions 4

Step 4

Wash away the scum. Let dry and set aside.Illustration of traditional stewed sheep and scorpions 5

Step 5

Put oil in the pot, stir-fry the peppercorns and green onions over low heat. Illustration of traditional stewed sheep and scorpions 6

Step 6

Eat the battered onions and peppercorns, leave the base oil, and stir-fry the Pixian bean paste over low heat until the red oil comes out. Illustration of traditional stewed sheep and scorpions 7

Step 7

Add the prepared ginger, garlic, cumin, star anise, cinnamon, bay leaves, cardamom, and strawberries, and add rock sugar and dried chili peppers. Illustration of traditional stewed sheep and scorpions 8

Step 8

Add appropriate amount of boiling water. Illustration of traditional stewed sheep and scorpions 9

Step 9

Put in the sheep and scorpions. At this time, the water cannot cover the sheep and scorpions. Illustration of traditional stewed sheep and scorpions 10

Step 10

At this time, add beer and let the water cover the sheep and scorpions. Illustration of traditional stewed sheep and scorpions 11

Step 11

Add fresh scallions, light soy sauce, dark soy sauce, salt, and old vinegar to color and season. Illustration of traditional stewed sheep and scorpions 12

Step 12

After it boils, add two fresh green onions. Then turn to low heat and cover.Illustration of traditional stewed sheep and scorpions 13

Step 13

After simmering for an hour, open the lid and take out the cooked onion and ginger. Then continue simmering for two hours. Illustration of traditional stewed sheep and scorpions 14

Step 14

Ready to eat. Cooking tips for stewed lamb and scorpion

Soaking in cold water can remove the blood from the mutton without damaging the texture of the mutton itself. You can soak it for a longer time if possible. If you are not in a hurry to eat the freshly made sheep and scorpions, you can soak them in the soup for a longer time to make them taste better.