Both the scorpion and the edamame are the products of summer, and the memory of these two things in the brain is accompanied by the glare of the summer afternoon. Although it is still a chilly time, I may wish to recall those hot fragments in advance. It’s just that this scorpion doesn’t know where it is made in Africa. The edamame is also frozen, and some regret.
Scorpion peeled and sliced thick slices, sliced with garlic, chopped green onion
Stir fry the garlic in a frying pan and fry the scallion. Add the appropriate amount of salt and fry for half a minute.
Slightly stir fry and add a small amount of water. After about 5 minutes, the scorpion will be translucent.
Just sprinkle with chopped green onion before the pot.
This dish is best fried with lard, and the aroma of scorpion and lard is very good. The outer skin of the scorpion will be bitter, try to clean when peeling If the scorpion is a bit old, you need to remove the seeds.