Sheep scorpion hot pot is a new hot pot in recent one or two years, which is popular all over the country. Sheep scorpion hot pot is exquisitely made with distinctive features. It is made of pure sheep bones. The soup is rich and original, especially suitable for winter.

Introduction:

Scorpion is actually the name of sheep spine. The hot pot is not filled with scorpions, but with soup made of sheep's spine and other bones. Making is not complicated, the key is how to hang soup. The sheep's spine needs to be intact, and other bones of the sheep need to be cut off.

Raw materials:

6 sheep spines (about 10 kg), 450g pepper, 500g white radish, 200g carrot, 40g salt, 0/5g monosodium glutamate 1 0g chicken essence, 5g pepper and1seasoning and nourishing package.

Seasoning nutrition package formula:

6 jujubes, 3 codonopsis pilosula (about 6 grams), 6 grams of soaked Lycium barbarum, 0/5g of onion, 0/0g of peeled ginger, and 0/0g of angelica dahurica.

Production method:

(1) material selection:

Sheep scorpions should choose the sheep spine within one year, with a certain amount of mutton on it. It is best to choose fresh and five frozen ones. Secondly, we should use some other sheep's buttocks, which have bone marrow after the bone is broken. These can't be ignored.

(2) hanging soup:

Taking 35 kg of water as an example, it is necessary to use 6 sheep vertebrae (about 10 kg), each about 50 cm long, and cut it into two parts with a knife. First soak it in boiling water and tie it up with thin wire (mainly to facilitate fishing out). After the sheep bones are soaked thoroughly, chop them into small pieces with a knife to expose the bone marrow. The amount of other sheep bones is about kilograms. 450 grams of Zanthoxylum bungeanum, soaked in white wine for 30 minutes, fished out and wrapped in clean gauze. Cut 500 grams of white radish and 200 grams of carrot into small pieces and wrap them in gauze. Put a bamboo symbol at the bottom of the pot, put a pepper bag on it, then put the bamboo symbol, put the broken bones of the sheep in turn, push the bones with the tied spine, inject 35 kilograms of water and burn for 45 minutes. When the six vertebrae of the sheep are mature, take them out and continue to cook with medium fire 1. 5 hours until the soup is thick and white, take out the broken sheep bones and gauze bags. The soup at this time is about 2 1 kg.

(3) the deployment of hot pot:

Add 1 seasoning and nourishing package, 40g of salt, monosodium glutamate 15g, chicken essence 10g, and 5g of pepper to a 4kg hot pot pot. Take a boiled spine, cut it into sections along the spine with a knife, put it in a hot pot basin, and eat it after cooking. You can follow the soaked vermicelli and noodles when serving.

(4) At the same time, the soup can be made into Sichuan-style red soup according to local eating habits. The method is: add old oil, spicy materials, pepper and so on. Put it into the prepared hot pot, and you can get the red soup sheep scorpion hot pot. On this basis, you can also bring red oil, garlic paste, sesame sauce, frankincense juice and other flavor dishes. After eating zongzi, you can also measure seasonal vegetables, lamb slices, fat cows and staple foods.