Chinese Food
Braised mutton scorpion is simple and delicious.
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This dish belongs to the classic delicacy of our family. All the family and friends have said that it's OK to open a restaurant. Red braised mutton originated in Xinxiang, Henan Province. It was created by Mr. Li Wuqing. Mr. Li has participated in the anti US war and aid Korea to Korea and worked as a border guard in Tibet. The old man said that he had tasted the delicacy of Sichuan hotpot when he was in Sichuan. Later, he went north to the capital. He often went to DongLaiShun to eat mutton. He is fond of eating and thinking about how to integrate the delicacy of the two hot pots in the north and the south. It is more suitable for the taste of the people in the Central Plains. So he has the red stewed mutton hot pot which can better reflect the temperament and character of the people in the Central Plains. Braised mutton, with tender meat, delicious taste and mellow soup, is well received by all kinds of diners. It soon became popular in the pastoral areas. It was popular in the Central Plains and broke into Kyoto. It became a famous new Henan dish. From 1995 to 2007, Xinxiang, Zhengzhou and other places witnessed the unique landscape of a vast area of stewed cooking smoke. There are no sheep in the morning market today. We
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:It's better to soak the scorpion in clear water for two hours. Change the water for three times in the middle. Fully soak the bleeding water. (this step can effectively remove mutton smell. Of course, if you like mutton smell very much, you can also omit this step. Just clean it.)
Step3:Soak the sheep scorpion in cold water and blanch it. Add a small amount of pepper and ginger slices (the pepper and ginger slices for blanching are not included in the list of ingredients).
Step4:When the water is boiled, skim off the froth. Take out the sheep scorpion for use. Keep the soup.
Step5:Put the oil in the pan. Add the 12g sugar to stir fry the sugar. The novice must make a small fire throughout the whole process. Stir fry until the color is reddish brown and foam is floating just right
Step6:Stir fry the goat scorpion that has been blanched in water. Stir fry until each piece of meat is covered with sugar.
Step7:Push the fried sheep scorpion to one side of the pot. Expose the oil. Put the bean paste in the oil. Stir fry the red oil (medium and low heat).
Step8:Then add the onion, ginger (use a knife to loosen it. Do not slice it) and all the spices.
Step9:Stir fry for two minutes.
Step10:Join the raw and the old.
Step11:Stir evenly.
Step12:Pour in a can and a half of beer. (be sure to use beer. I remember one time when I didn't want to buy beer and put water in it. Then my family said that it was not as delicious as before. They didn't know that they didn't add beer. It seems that the difference is quite big.
Step13:When the beer is boiled, pour it into the casserole. I like stewing meat in a casserole. The stewed meat is better than the stewed meat in a wok
Step14:Add the broth just after blanching the meat and skimming the foam. Add a small piece of butter hotpot ingredients (the first is that butter can effectively stimulate the flavor of mutton. The second is that if you don't have all the spices in your home, you can use the hotpot ingredients to make up properly. But don't put too much. Putting too much will become Sichuan spicy hotpot. The choice of hotpot ingredients is also very important. I usually use the rice master or the magnetic instrument Pure beef oil). Cover and simmer for at least one to one and a half hours. Add salt to taste 20 minutes before leaving the pot. If you like Chicken MSG, you can add it before you leave the pot.
Step15:Deliciou
Step16:
Cooking tips:1. If you're afraid that you can't stir fry well, you can also boil the sugar in advance. When you stir fry the meat, you can add it. In this way, you can avoid frying a pot of meat. 2. This method is also very delicious. 3. It's better to choose fresh lamb chop and scorpion. It will be more delicious. There are skills in making delicious dishes.
