Scorpion with Jingchuan flavor recipe-Chinese Food-best chinese food recipes-cooking food

Scorpion with Jingchuan flavor

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Since 2009, I have enjoyed eating sheep scorpion in Beijing. At first, I have been eating the old city pot. Later, I gradually found more old brand sheep scorpion restaurants. In the early days of group buying, the low-cost big pot of sheep scorpion nourished my taste buds and cultivated my belly. I always thought sheep Scorpion was very difficult to make. I didn't find it so difficult until I did it myself.

Cooking ingredients

sheep scorpion:8 blocks

dried pepper:casual

hot pot bottom material:50g

cilantro:casual

octagon:2

pepper:a handful of children

fragrant leaves:3 pieces

cinnamon:a small root

nutmeg:1

fennel:a handful of children

Cooking Steps

Step1:Soak the scorpion for more than 2 hours to remove the blood. Change the water for two or three times. Put some ginger slices into the pot in cold water. Pour some cooking wine after the water boils. Cook for a while until the sheep scorpion is fished up without blood and water seeping out. Rinse the foam on the scorpion. Take it out. Pour out the water.

Step2:Prepare spices, onion and ginger, hot pot seasoning, bean paste (my cuckoo city brand is too dry, turn it into water first

Step3:Oil in hot pot. Sunflower seed oil. Whatever oil you feel like. Deep fry the scallion slices and ginger slices. When the scallion slices are pasted more than in the picture, take them out. Discard them.

Step4:Pour all the spices into the pot. When the fragrance is strong, stir fry the bottom material of the hot pot for a while. Add bean paste, sheep scorpion and sheep scorpion. Add boiling water (warm water is OK) and soy sauce (old soy sauce is OK). But the color of the bottom material of the hot pot and bean paste has turned the sheep scorpion into reddish brown. Here I think it's OK to add soy sauce. Otherwise, it's too dark. It's boiling. Pour in the pressure cooker (put some brown sugar. Remove the fishy smell. It's OK with the ice sugar. The meat is very bright when the ice sugar comes out). It's suggested to use the hoof for the electric pressure cooker. Although it's already tasty at this time, it's better to use the rotten paste.

Step5:The pressure cooker is pressed. I fold it into the casserole and keep it stuffy. If there is no casserole, it's OK to use the frying pan. It's really better to have one more dish than eating it directly from the pressure cooker. You can taste it first. In fact, it used to be the base material of hot pot, bean paste and soy sauce. It already has a taste. But for people with heavy mouth, if they don't think it's salty enough, you can add some salt. Bored for 10 minutes. Put the coriander on the surface. I also got some rape. Stuffed under the meat. Close the lid and stew for a while. The coriander is almost sof

Step6:Finish the picture. It's still on the fire. The pressure time of the electric pressure cooker is still short. It's not rotten enough. In fact, it's the best when the chopsticks are rotten to the point where the bones and meat are separated.