The ox spine is called ox scorpion. You may not have heard of it much, but when it comes to sheep scorpion, you should be familiar with it. Sheep scorpions are very popular in our daily life. Generally speaking, sheep scorpions are usually made when serving hot pot. Actually, it's the same. It is rich in protein and fat, as well as a variety of trace elements.
Cattle scorpion is a part of cattle spine. Seen from the cross section, it is zigzag with a small fork under it, which is very similar to the shape of a scorpion, so it is commonly known as the ox scorpion. Cattle spine is rich in protein, fat, phospholipids, collagen, calcium phosphate, calcium carbonate, unsaturated fatty acids, various amino acids, vitamins and trace elements such as potassium, phosphorus, calcium, iron and zinc.
Method for making ox scorpion:
Material preparation: beef spine, taro, oil, sliced ginger and garlic, pepper, dried tangerine peel, soy sauce, yellow wine, vinegar, oyster sauce, shredded pepper, etc.
1. Buy fresh beef spines from the market, soak them in clear water for a while after going home, and then take them out and rinse them off.
2. Put an appropriate amount of water into the pot, blanch the beef and chicken bones in the pot, then scoop out the floating foam with a spoon, stir-fry until the beef spine breaks, remove it and rinse it with warm water.
3. After the taro is cleaned, peel and cut into pieces for later use.
4. After the wok is heated, add an appropriate amount of cooking oil. When the oil temperature reaches 60% to 70%, add ginger slices, garlic slices, dried tangerine peel and pepper and stir-fry for fragrance.
5. Then add the cooked beef spine, stir fry until the liver is fried, then pour in proper amount of vinegar, add oyster sauce and pepper, stir fry evenly, then pour in a tablespoon of yellow wine, stir fry, add proper amount of warm water and simmer for one hour.
6. Wait until there is less soup, then put the cut taro into the pot and stew for about 20 minutes.
7. Finally, heat the juice, and add a little oyster sauce when you are out of the pot to enhance the color and taste.