The lamb scorpion is a good and cheap gourmet snack. The main raw material is the sheep keel with the most nutrient and taste of the sheep. The complete sheep vertebrae with the tenderloin and the spinal cord from the neck to the tip of the spine. The sheep keel looks like a "丫" from the cross-section, and there is a small fork under the "丫", which is the shape of the scorpion, and the "羊羊子" name. Sheep scorpion is low in fat, low in cholesterol, high in protein and rich in calcium. Easy to absorb, it has the effect of nourishing yin and tonifying the kidney, and beauty and aphrodisiac. Often used to make soup hot pot, delicious.
The lamb scorpion bought in Jingdong, cut (but cut a little bit, used for use), thawing and soaking in clear water for 2 hours to remove blood water
Prepare a larger soup pot, put more water, soak the dried hawthorn in a cold water pot, add the onion/ginger/cooking wine to the clams (the onion ginger can put some scraps, the good part is left to be stewed) Let the fire boil for 1 minute, remove the floating foam and remove it;
Wash the soup pot, remove the sheep's hazelnuts into the clear water, wash them one by one under the faucet, wash them and put them in the soup pot for later use, so that the washing is completed. (Don't be bothered, this process is finished, you know that we usually eat at the restaurant, the restaurant can't wash it so carefully, after all, it's something you eat, please forgive me for being a Virgo, (●'◡ '●));
The following step is the most important part - stir-fry, the oil in the wok (may be more) burned to 30% heat, the next bean paste / spicy sauce / spicy girl small fire, stir gently with a spoon, Red oil is produced in about 1~2 minutes;
Add the onion ginger, garlic, star anise / cinnamon / fragrant leaves / dried tangerine peel and other large ingredients; stir fry for about 1 minute, stir fry, add the right amount of water to open the fire and boil;
Turn the prepared broth into the stockpot containing the lamb scorpion. The broth should not be too much, and the taste will be lighter. Not only the taste of the seasoning is light, but also the one that is unique to the sheep scorpion. Scent, of course, the soup can not be too small, will paste the bottom of the pot, just over the sheep scorpion just right (the amount of soup should be well grasped, remember not to add water in the middle);
Add cooking wine / fuel consumption / soy sauce / soy sauce / sugar color (previously good sugar color, there will be no Baidu, directly add rock sugar can also be, the effect is slightly worse), sugar must be put, play the role of taste If you don't like to eat sweet, you can put less, but you can't leave it. In addition, you can put a few peppers in it and add it to the flavor.
After the fire is boiled, turn to a small fire and simmer slowly. Don't lick the lid in the middle. Slowly simmer for about 70 minutes. Use a chopstick to poke it down. It can be inserted. At this time, you can taste salty and add it according to your taste. Salt and chicken essence;
The following step is also more important. After the small fire is stewed, the whole material in the soup is taken out, and the lid is fired and the switch is fired. The sheep's scorpion is quietly suffocated for 3 hours in the pot (this process is slow in the sheep's throat). Slow process
A treasure to buy a grilled fish plate or the old Beijing hot pot, because of the price, I bought the grilled fish plate, and it is best to use charcoal to heat, more emotional, I bought the charcoal in Jingdong, take 4~ 6 pieces are placed on the gas stove to ignite,
Well, the fragrant lamb scorpion is basically done, the sheep scorpion is put into the baking tray, and the green garlic seedlings are sprinkled on it to embellish it. The charcoal is grilled on it, about three or five friends, squatting around the stove and drinking. A little wine, very comfortable~
1. The sheep scorpion is especially frozen, and the process of soaking in cold water is indispensable. Only the blood water can be removed as much as possible, and the cooked scorpion will not be so embarrassed; 2. Flour: Why do you want to simmer? Next, the red oil from the bean paste/spicy sauce/spicy girl is to make the taste of the lamb scorpion more adequate, and can suppress the mutton of the mutton. In addition, the onion ginger, octagonal / cinnamon / fragrant leaves / dried tangerine peel and other large materials Stir-fry can make the fragrance of the spices better, and play a role in flavoring. If you put the big ingredients directly into the water, it is not impossible, but I think that the dishes cooked in this way will have a bitter taste of spices; Turn off the fire for 3 hours: the lamb scorpion should be boiled into the taste is not the longer the better, the meat is too long to cook, the bones are rotten, the bones are not chewed, and the fun of the scorpion scorpion is less, so the fire is boring. This step of the hour is essential;