【Sichuan】Spicy Sheep and Scorpion

Overview

Sheep and scorpion are the best among sheep. The mutton is tender and not greasy, with a lot of backbone and marrow. The stewed soup is fragrant and has no smell~~ Moreover, it is low in fat, low in cholesterol, high in protein, and rich in calcium. It is suitable for all ages~~ Sheep and scorpion soup is delicious, but I prefer this [Spicy Sheep and Scorpion]. And if you cook it this way, the bones will be more fragrant than the meat~~ If you don’t believe it, try it~~o(∩_∩)o~~ Sichuan is located in the southwest, with many cattle and sheep, but less seafood. Although there are many cattle and sheep, they are still more expensive than chickens, ducks and pigs. When I was a child, only well-off families could often eat cattle and sheep, and most people ate beef because mutton has a strong smell. Talking about the smell of mutton, I think of my neighbor’s joke. Around the winter solstice, my neighbor bought mutton. The custom in our hometown during the winter solstice is to make mutton soup, so my neighbor also planned to make mutton soup. How? Wash the mutton, put it in a pot, add water and simmer. After simmering for several hours, I thought the mutton was cooked, so I added some salt, and the whole family smelt and drank the soup together. He took one mouthful and spit it out again. While vomiting, he said: Oops, this mutton smells too strong. Not tasty, not tasty at all. From then on, the neighbor said to everyone he met: mutton doesn't taste good at all. My parents are very good at cooking and are quite famous in the local area. Whenever the neighbors need to entertain guests, including weddings and weddings for folks in the countryside, my dad will be invited to cook. The dishes made by my dad are very popular and are eaten almost as soon as they are served. Even the soup is reluctant to pour away. When the soup is poured on white rice, it is also very fragrant. After a while, it was also the neighbor who wanted to entertain guests at home. His family invited my father to cook. At that time, my dad made a dish called "Spicy Braised Lamb Chops". Both the guests and the host liked it very much, especially the neighbor. While eating, he asked my dad: How did you make this lamb chops? There's no mutton smell at all, it's so delicious, even the bones are delicious. Tell us quickly how to make this dish? I was too young to understand their appreciation of my parents’ cooking skills. Maybe it’s because I eat their food every day, so I don’t feel it’s so valuable. Until I left my parents, my hometown, and went to study abroad alone. Since then, my parents’ delicious home-cooked meals have often appeared in my dreams. In the school cafeteria, I was eating [Fish with Tomato Sauce], but what I was thinking about was the [Boiled Fish] and [Fish with Pickled Cabbage] made by my parents; At the street shop, I was eating [Mutton in Clear Soup], but what I was thinking about was the [Spicy Braised Lamb] made by my parents; In the Sichuan restaurant, I was eating the unauthentic [Ma Po Tofu], and I missed the [Ma Po Tofu] made by my parents; ~~~~~~~~~~ Eating habits, customs, dialects and slang, ancient streets and alleys~~ One person, one scene, one food and one taste are all nostalgia for hometown~~ Only when you have been a wanderer can you understand the meaning of hometown~

Tags

• hot dishes
• home cooking
• chinese banquet
• winter recipes
• aged vinegar
• cao guo
• celery
• cinnamon
• dried chili pepper
• green onions
• light soy sauce
• liquor
• millet spicy
• old ginger
• old soy sauce
• onions
• oyster sauce
• pickled pepper
• pixian doubanjiang
• rock sugar
• sanna
• sheep and scorpion
• star anise
• zanthoxylum bungeanum
• black tea
• cumin
• fragrant leaves
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients and seasonings: lamb scorpion, onion, scallion, pickled pepper, rock sugar, dried chili, pepper, cinnamon, bay leaf, star anise, sannai, grass fruit, fennel;

   

2. 2 After washing the sheep and scorpions, soak them in clean water, soak them in the bleeding water, drain them, and wash them again for later use;

   

3. 3 Wash the celery leaves and drain the water; chop onions, scallions, and part of the ginger; slice some of the ginger; cut the pickled peppers into rings; prepare a little black tea;

   

4. 4 Pour an appropriate amount of water into the pot, add ginger slices and sheep and scorpions;

   

5. 5 After boiling, cook for more than 5 minutes without covering;

   

6. 6 Take out the sheep and scorpion, wash and drain;

   

7. 7 Pour an appropriate amount of oil into the wok, add rock sugar and heat over low heat until it changes color and bubbles;

   

8. 8 Pour in the onion, minced ginger, minced green onion, dried chili pepper, Sichuan peppercorns, cinnamon, bay leaves, star anise, sannai, grass fruit, and fennel and stir-fry until fragrant;

   

9. 9 Add the sheep and scorpions and stir-fry until they turn colour; add a little white wine and mature vinegar, stir-fry evenly again, cover and simmer for 10 seconds;

   

10. 10 Uncover, remove the sheep and scorpions, and use the remaining oil in the pot to stir-fry the Pixian bean paste until fragrant;

    

11. 11 Then mix the Pixian bean paste and sheep scorpion evenly;

    

12. 12 Pour in an appropriate amount of boiling water, just enough to cover the sheep and scorpions; then add pickled peppers, an appropriate amount of light soy sauce, dark soy sauce, and oyster sauce and stir-fry evenly;

    

13. 13 Add black tea;

    

14. 14 Cover, bring to a boil over medium heat, simmer over low heat for about 1 hour, add appropriate amount of salt and stir-fry evenly;

    

15. 15 Add celery, spicy millet, and turn off the heat;

    

16. 16 Lift the pot and serve.