Scorpion
By VicentaLakin
The scorpion, which has been boiled over a long period of time, has been instrumental in promoting calcium absorption and achieving calcium supplementation, known as the king of calcium supplementation, which is suitable for almost all people. The scorpion tastes good after cooking, the meat is fresh and not greasy, and my children love to eat it, and the scorpion is so delicious that they cook and enjoy it。
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Scorpion
1
After the scorpion was carefully cleaned, the water cooled into the pot。
2
Add wine and orange skin, and when the water burns, the foam will be thrown out, and it will have to be cleaned。
3
Bones get the spare, water's out. The mountain slices are put in the high pressure pot。
4
The scorpion is then inserted into the scorpion, which is followed by ginger chips, onions, salt, soy sauce, stew buns and hot water。
5
Power-pressure pans are good enough to cover and to choose the leg and leg。
6
Time's up, load up。Scorpion Make Tips
One bone-to-bone foam must be removed. 2 The stew must be a small bag, with more to cover up the smell of the lamb itself. The scorpion selects a smaller gap between the bones, presses with its hand, and is fresher when it bounces back。