I am an out-and-out ethnic minority-Hui! Since my birth, mutton and beef have grown with me until now. Although my cooking skills are limited, my parents have never taught me how to cook. I have always been confused about this: Aren't my parents afraid that I will be hungry? Hey! Fortunately, we are smart and skillful (please don't beat bricks), and we can always make it out with our taste and vision, so we are still delicious! What's more, there are two people, one big and one small, who support and cheer, and give everything delicious. It seems that we have to continue to work hard!
To get back to the main topic, if we want to talk about this sheep and scorpion, we have to talk about the craftsmanship of my father and my mother! There is no relative or friend who doesn't like to eat it. Anyone who had something to do with his family would ask the two elders to stew it, and everyone would have a satisfying time! Yesterday, I went to the vegetable market to buy vegetables and saw the sheep scorpion, which made me itch. I wanted to try making it myself, so I bought one. Based on my years of experience in eating and the impression that I could catch a glance, two, three or four times when the scattered dots flashed in the kitchen, I stewed it after eating. Let's see if it's authentic?
Stewed mutton scorpion in soy sauce
By EmilyGibson
Recipe Recommendations
- yangxiezi 1 piece
- onion 3 pieces
- Jiang 1 block
- garlic half a head
- soy sauce appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
Steps for Stewed mutton scorpion in soy sauce
1
Chop the sheep scorpion into small pieces (the seller completes it instead), rinse it twice, soak it in cold water for 2 hours, and change the water frequently.
2
Cut the onions into sections, slice the ginger, peel the garlic and set aside.
3
Put the soaked sheep scorpions in hot water, blanch them, and rinse them with warm water.
4
Put the washed sheep scorpions into the casserole, add green onions, ginger, garlic, pepper, star anise, and hot water, boil over high heat to remove the foam, and turn to low heat to simmer for 1 hour.
5
After 1 hour, the soup turned white and the meat became soft and tender.
6
Add soy sauce and medium salt at this time, and simmer over medium heat for another 30 minutes.Stewed mutton scorpion in soy sauce Make Tips
1. Before adding dark soy sauce and salt, scoop out a bowl of white broth; drinking this soup is the most nourishing and also supplements calcium.
2. You must start with a clear stew, adding dark soy sauce and salt only at the end; this is how the meat becomes most tender.