Chinese Food
Stewed sheep and scorpion
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There is a shop selling Inner Mongolia specialties near the food market. The least is, of course, all kinds of beef and mutton. Once I passed by and went in to have a look. The small blackboard said that there were sheep scorpions for sale. Ask the boss immediately. The boss takes out a sheep scorpion. The flesh color and shape are extremely beautiful. It's fascinating. The boss said proudly - this can be stewed very fragrant. You see how good the meat is. I bought a two Jin piece. Let the boss help me chop it. The knife is not good. It's very difficult to chop. A man of 1.85 meters crouches on the ground. He laughs and tells me - it's too fat. It's hard to chop with his stomach on top. Ha ha. Big is big. It's nice to nibble. Sheep scorpion has been popular for so many years. In fact, I have eaten it once. It was n years ago in Xi'an. But because it's delicious, I always think about it. I remember two years ago, sister Gua sent prescriptions. So she stood on the side of the road and searched the original text with her mobile phone. She bought all the spices in the grocery store. (and
Cooking ingredients
Cooking Steps
Step1:Clean the ginger and cut into large pieces. Cut the onion into sections. Peel the garlic. Put the spices in the tea bag.
Step2:Sheep scorpion and cold water are put into the pot together. The fire boils. A lot of froth appears. Pour out the dirty water. Wash the sheep scorpion for use.
Step3:Put all the ingredients, spices and seasonings into the pot. Cover the water with the scorpion. Boil over high heat. Simmer over medium low heat for 1 hour until the mutton is tender.
Step4:Peel the white radish, cut it into pieces, stew the sheep and scorpion, then put in the radish and cook it thoroughly. Soak in the soup for an hour or two.
Cooking tips:There are skills in making delicious dishes.
