Wash the sheep's wolfberry into the pot and pour enough water
After boiled bleeding, remove and rinse off the drained water.
Take the wok and pour the right amount of oil
After hot, add onion, ginger, garlic and millet spicy saute
Then pour all the spices together and stir fry until taste
Pour the drained hazelnut into a wok and stir well
Then pour all into the large casserole (if you don't have one, you can continue to use the wok)
Pour salt, rock sugar, cooking wine, soy sauce and soy sauce into the casserole, stir, and finally pour hot water until you have not passed the lamb
Cover the lid and boil it, then simmer for 1 to 1.5 hours.
Finally, sprinkle a little MSG, and then sprinkle with a proper amount of parsley.
1. Sheep scorpion is the back bone of the sheep. Because it is shaped like a scorpion, it is called a sheep scorpion. The sheep's scorpion is less meaty than the lamb chops, but the middle spinal cord and the meat attached to the bone are particularly fragrant. This thing is often eaten in the winter in the north. There are many small restaurants on the roadside. After eating, you can also eat soup with leeks. 2, if it is the children's shoes in Po County, you can go to the bamboo foot Pasar to buy, or can be found in the frozen meat of the Shengsong supermarket, the price is not expensive, buy a pack just to cook a pot 3. The amount of pepper used in the recipe is moderately spicy, but the individual feels that adding more peppers is more delicious and delicious, especially in winter, warm. 4, Liang Jiang is also called Gao Liang Jiang, generally available in the domestic market, students in Po County can go to the third floor of Mustfa to find, I remember seeing there before. It is generally used to make mutton dishes, which is very helpful for the smell of sheep. In addition to good ginger, other spices can be found there, and Mustfa should be the most complete place for spices.