Scorpion

The scorpion, which also writes about the aluminum, is the sheep's spinal cord, which is the most nourished and tasted part of the sheep's body — both with the spinal flesh and the spinal cord, from the tip of the neck to the end of the tail, with the full vertebrae of the sheep and dragon bones in that section looking across the side, in the form of a "girl" word, and under the "girl" there is a small fork, which is like a scorpion, and the "scorpion" is famous for that. Scorpion is popular because, first, the meat is a warm food, especially in winter, and the flesh on the bones is the best meat. Secondly, the scorpion fire pot is economical and suitable for different groups of people and can be said to be of use to men, women and children, rich and poor. It's a good choice, whether it's a family dinner or a friend, even if it's a fire pot. Thirdly, the practice of scorpion fire pots has improved in recent years, from fresh soup at the beginning to different flavors, such as red soup and spicy, for different groups of people. The scorpion is not as greasy as pork chops, and taste and nutrition are better. Scorpions are often well nourished, low cholesterol, high protein, calcium-rich, easily absorbed, renally nourished and robust. It's not only a hot pot, but it's for the red, the thin, the smooth, the bone marrow, a pot of warm wine in winter. It is relatively simple to use more common spices, and the finished product is free of gas, mainly the quality of the sheep and sheep scorpion and the steps to soak blood。