Summer is the season to taste the dumplings. When talking about the scorpion, some people often praise the ancient poems: "The sand is four inches away from the yellow, and the flavor is pressed against Shaoyang. The wheat spikes bloom for three and a half months, and the beauty seeds are smashed." White and rich, the top of the "beauty legs" is gentle and elegant, and the extravagance between the extensions is eccentric. It is no wonder that the ancients used the "Western tongue" to describe the beauty of the scorpion.
Cut the garlic cloves into garlic. Heat the wok, add salad oil, garlic, and fry over low heat.
After the garlic color begins to turn into light golden yellow, it can be placed in a bowl, add salt, soy sauce and mix well into a garlic sauce.
The scorpion is immersed in salt water, and after being sprinkled with mud, it is repeatedly washed and rinsed in clean water. Cut each tweezers apart to remove dirt and drain the water.
Spread the tin foil on the baking tray and spread the meat on the baking sheet. Spread a layer of oil and garlic on the meat.
Stack two tin foils on top of the baking tray. Put in the oven, select the upper and lower heating cycle hot air mode, set 200 degrees, bake for 13 minutes.