Chinese Food
Stewed sheep and scorpion with white radish (pressure cooker version)
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I didn't know that the backbone of a sheep was called a scorpion. I thought it was a scorpion. It turns out that the sheep scorpion is a complete sheep spinal vertebra with internal spinal cord and meat. It is named after its shape like a scorpion. Stewed sheep and scorpion with white radish in a pressure cooker. At this time, the white radish is just delicious. The meat of the sheep and scorpion is tender but not mutton. The soup is clear and sweet. Three people.
Cooking ingredients
Cooking Steps
Step1:Ingredients preparation - big root white radish, green onion, sheep scorpion. Wash separately. Sheep scorpion soak in blood.
Step2:Boil a pot of water. Boil the water and pour in the scorpion. Cook for a while.
Step3:Take up the flushing water. Filter the water.
Step4:Clean the chives, leeks and radishes.
Step5:The boiled sheep scorpion, the white radish cutting and rolling blade, the sliced chives, the half sliced chives, ginger slices, etc.
Step6:Put the processed scorpion and radish into the high-pressure pot. Add 800g clear water.
Step7:Add ginger, green onion and scallion. Cover the pot. Press for 30 minutes.
Step8:After cooking, mix in the salt, stir for a few times, and then come out of the oven.
Step9:Finished produc
Cooking tips:1. Add cooking wine and yellow rice wine to the water. 2. There is not much salt. It can be adjusted according to personal taste. There are skills in making delicious dishes.
