Braised Lamb and Scorpions

Overview

Sheep scorpion is a good nourishing food in winter, it warms the stomach and strengthens yang. Today I will teach you how to make a steaming hot soup that is not filling your teeth and has no greasy taste. The soup is delicious and mellow.

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• braised pork buns
• coriander
• light soy sauce
• old soy sauce
• onions
• sheep and scorpion
• sugar
• white radish
• ginger

Ingredients

Steps

1. 1 Prepare and wash the lamb scorpion, white radish, green onion and ginger.

   

2. 2 Pour cold water into the pot until the water level exceeds that of the sheep and scorpions, and blanch them over high heat.

   

3. 3 Boil the water to boil the blood foam, remove and wash, put on a plate and set aside.

   

4. 4 Add ginger slices, green onion segments, brine packets, blanched sheep scorpions, and pour in water that exceeds the height of the sheep scorpions.

   

5. 5 Simmer for half an hour, add white radish and an appropriate amount of sugar to enhance the freshness.

   

6. 6 Boil water and simmer for three minutes, add appropriate amount of light soy sauce, dark soy sauce and salt, then remove and serve on a plate.

   

7. 7 Add the right amount of elements to the plate, and you're done with the fragrant and nourishing lamb scorpion.