Sheep and Scorpion

Overview

🧡Fontai Food Class👉Course 18‼ ️Sheep Scorpion🥘 Today I am going to make a warm and stomach-warming Sheep Scorpion🥘, delicious mutton🥩 and nourishing mutton soup🥘. It is so delicious that your eyebrows will fall off. Hurry up and try it❗️

Tags

• hot dishes
• home cooking
• lunch
• dinner
• balsamic vinegar
• beer
• brown sugar
• chili
• cinnamon
• coriander
• light soy sauce
• millet pepper
• old soy sauce
• sheep and scorpion
• star anise
• wolfberry
• zanthoxylum bungeanum
• fermented bean curd
• fragrant leaves
• tea

Ingredients

Steps

1. 1 🥩Main ingredients🥩Sheep scorpion🥩: 1500g; Beer🍺: 1500g; Dark soy sauce☕: 10g; Light soy sauce🍶: 10g; Fermented bean curd🍯: 10g; Balsamic vinegar🍾: 5g; Sichuan peppercorns: 5g ; Wolfberry: 5g; Brown sugar: 5g; Cinnamon: 3g; Tea 🧂: 3g; Star anise: 2 pieces; Bay leaves 🍂: 2 pieces; Millet pepper: appropriate amount; Chili 🌶️: appropriate amount; Coriander 🍃: appropriate amount;

   

2. 2 Put the sheep and scorpion soaked in blood water into the pot, add ginger slices and green onion slices.

   

3. 3 Pour in cold water and wait until it boils, then skim off the foam〰️

   

4. 4 In order to remove the smell more thoroughly, we need to add a small handful of tea leaves🧂, pour a little balsamic vinegar, and continue to skim the floating powder🍲 until no floating powder appears〰️

   

5. 5 Then take out the sheep and scorpions🥩 and wash them with hot water🍵〰️

   

6. 6 Put ginger slices and green onions🌾 in hot oil to make a base, add sheep and scorpions🥩 and stir-fry🍳 then it’s done〰️

   

7. 7 Move to the enamel pot 🥣, put fermented bean curd 🍯, brown sugar, cinnamon, star anise, bay leaves, dark soy sauce ☕, light soy sauce 🍶, Sichuan peppercorns, wolfberry, chili pepper 🌶️, and then pour in the beer 🍺

   

8. 8 Cook for 30 minutes and then open the lid. Add some millet pepper and an appropriate amount of salt🧂, and finally sprinkle with coriander and it’s ready to go🥘.