The scorpion is still the best of the scorpion produced in Ninghai Long Street. It is famous for its large body and thin, meaty and strong taste. . . This dish is simple in practice, except that the chopped green onion has no ingredients and keeps the natural taste of the hazelnut. The outer focus is tender, the fragrance is tangy, the fresh juice is wrapped, the food is not greasy, and the food is served with the sake of the wine. . .
Fresh scorpions are coated with a lot of mud and need to be carefully cleaned. Then use a knife to cut the joints of the two shells. (This prevents the shell from automatically opening when it is hot, avoiding premature outflow of fresh juice.)
Rows are placed in a pan, do not add water, sprinkle with a thin layer of salt, cover the fire with a lid, and turn a small fire when there is a little scent, open the lid and turn the scorpion over. . .
When the juice-free water seeps out, sprinkle with chopped green onion and bake it on low heat for a while. Turn off the heat when the coke flavor becomes thicker. Don't leave it in the pan for a minute or two. . .
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