There are generally two ways to make scorpions, one is red soup and the other is white soup. I think white soup is more delicious than red soup.
First, prepare ten catties of sheep spine and two catties of sheep leg bones, chop the sheep spine into pieces according to the seam, then chop the leg bones, and then put them into a pot with hot water to remove the fishy smell and blood stains of the sheep. Put the leg of lamb blanched at the bottom of the pot, then put the spine of the sheep on the leg of lamb, and then add water and stew it with strong fire. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them into the pot together with fresh ginger slices and onion segments.
After the water in the pot is boiled, add chicken essence and a little salt, then turn down the heat and stew over medium heat. After about half an hour, open the lid and clamp it with chopsticks. If you can plunge into the mutton, it means that the scorpion is ripe. At this time, turn to low heat and simmer slowly, which takes about an hour. Then turn to low heat and stew for about an hour, and you can eat it.
Production experience:
1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.
Responder: Sweet Bean Pack-Assistant Level 3 1- 14 2 1:23
Sheep scorpion hot pot is a traditional food in old Beijing with a long history. The main raw material is the most nutritious and delicious sheep keel-the sheep spine with tenderloin and spinal cord. Seen from the cross section, the sheep keel in that section is shaped like a "ya", and there is a small fork under the "ya", which is the gorgeous shape of the scorpion, hence the name "the sheep scorpion".
Many Beijingers like to eat sheep and scorpions. Whose immortal is the scorpion, who easily captured the hearts of Beijingers? In fact, the scorpion is the back bone of the sheep. Because it looks like a scorpion, Beijingers call it a sheep scorpion. You can't pay attention to tenderness and delicacy when eating sheep and scorpions. Sheep and scorpions are all served in one pot, one by one, and almost all of them are eaten by hand. It's not enough to chew meat, just suck bone marrow. It's really a big meal, which makes people happy.
Mutton tastes sweet, warms spleen and kidney meridians, and has the auxiliary functions of tonifying fatigue, dispelling cold and benefiting kidney qi, stimulating appetite, dispersing disorder, treating leukorrhagia, helping Yuanyang and generating essence and blood, among which dispelling cold can help Yuanyang get immediate results.
Sheep scorpion hot pot is oily but not greasy, and thin but not firewood. Low fat; Low cholesterol; Hypoglycemia; High protein; Rich in calcium (people often use it to treat osteoporosis). Is easy to absorb, and has that effect of nourishing yin and tonify kidney, caring skin and strengthening yang. It is a kind of health food, and people who often eat it can prolong life and keep young forever.
Simple manufacturing method of yangxiezi
Ingredients: a sheep scorpion (the whole one sold by the merchant, weighing about 5 kg)
Ingredients: onion, ginger, garlic, pepper, aniseed, dried pepper, cooking wine, soy sauce, salt,
Practice: Chop the scorpion into 4cm pieces, wash it, then soak it in cold water for 2 hours to soak the blood in mutton to remove the smell, drain the soaked scorpion, add all the above ingredients and marinate it for 65,438+0 hours, then put a little oil in the wok and stir fry the marinated scorpion several times, so that a large amount of water will flow out of the wok and the fried water will be discarded. At this time, enough hot water should be added to the pot, and it is best not to cover the pot. After the fire boils, there is a layer of floating foam on the surface, which can be skimmed off with a spoon (also to remove fishy smell), so that it can be changed into a small fire, covered with a pot cover and stewed slowly for 2-3 hours. Then turn off the fire and simmer for 2 hours. It's delicious. When you want to eat, put it on the electric hot pot and add some coriander. Mmm ~ absolutely delicious.
Allusions to the origin of scorpions
The origin of scorpions can be traced back to the Kangxi period. I remember that it was the prince of Mongolia and King Naiman. It seems that he came back from hunting, passed by the backyard and smelled the fragrance. I didn't know until I asked the servant. It turned out that it was the new cook who stewed sheep bones. Your majesty, taste it. It is delicious. Then look at the shape of the spine that looks like a scorpion, and call it "Sheep Scorpion" as a recipe for your family. The result was later spread to the people.
In fact, scorpions are nothing new, just a big pot, stewed with scorpions, and then added with spices and seasonings. When eating, chew the meat first, and then suck the pulp. Eating like that is not only unsightly, but also barbaric. But then again, the taste seems bold! On taste, just one word, beauty! Say a few more words, it can be said that the meat is fragrant and the soup is fresh. This meat is neither stuffed nor greasy; This soup is fresh if you think the soup at Yanglongdun is not fresh.
Like instant-boiled mutton, this scorpion is definitely the best food and drink in winter. A little white wine warms the stomach, strengthens the yang and beautifies the tongue. Why not?