Chop the scorpion, soak the bleeding water in the water, and change the water twice. I've been soaking for over six hours. Put ginger slices, aniseed and cinnamon into a pressure cooker, pour in old salt and washed scorpion, add water to cover the pot, let SAIC start counting and stew for 20 minutes. You can eat out of the pot.

Home-cooked practice of braised yangxiezi

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Put the ginger slices and cooking wine into the chopped scorpion, add it to the clear water pot and blanch it, and skim off the floating foam. Cut the white radish into hob pieces, take a proper amount of rock sugar, cinnamon, dried tangerine peel, star anise, tsaoko and fragrant leaves, pour into the pot, turn the fire cover to stew for about one and a half hours, add the radish pieces and cook for about 20 minutes until the carrots are cooked.

Yangxiezi franchise stores can eat hot pot with sauce bone, and there are 486 nationwide.

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Sheep scorpion hot pot practice

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Wash the soaked scorpion, add a little cooking wine, ginger slices and pepper to the pot, boil and skim off the floating foam. Take the scorpion out and rinse it for later use. Pour oil into the pan, add onion and coriander, fry until brown, and take out. Stir-fry the scorpion in a pot, add ginger, onion, garlic, pepper, soy sauce and lobster sauce, stir-fry with brown sugar, turn off the fire, put the scorpion in an electric pressure cooker, add spice bags, pepper, dried pepper and onion, and add more broth. Heat oil in a wok, add Pixian watercress, small pieces of hot pot, prickly ash and dried chili, stir-fry until fragrant, add water, and pour in scorpions after the water boils. You can eat it with your favorite dishes and meat.