Beef, Scorpion and Carrot Soup

Overview

How to cook Beef, Scorpion and Carrot Soup at home

Wash the ox and scorpions, put them in a pot under cold water and add cooking wine to boil the foam. Remove, wash and drain.
Boil the water in the casserole, add the onion, ginger and sheep scorpions and cook for twenty minutes.
Add the sliced radish and wolfberry and bring to a boil, then simmer over low heat for forty minutes.
The radish flavor has been soaked in bone broth. Add salt and chicken essence and cook for five minutes.
Turn off the heat, drizzle with sesame oil, and sprinkle with coriander and chopped green onion.