Chinese Food
Stewed sheep and scorpion with radish
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Mutton is the top three winter tonic meat. Sheep are pure herbivores. The meat is tender and easy to digest. It has high protein, low fat, high phosphorus fat and low cholesterol content. As the saying goes, eat radish in winter and ginger in summer.. No doctor's prescription is needed. Sheep scorpion and radish are perfect nutrition match. They are also good ingredients to warm your stomach in winter. In winter, eating more mutton stewed radish can protect the stomach wall, repair the gastric mucosa, help the digestion of the spleen and stomach, and play an anti-aging role. A pot of stewed sheep and scorpion with radish can also warm the stomach, resist cold, resist aging, beautify and so on.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - sheep scorpion, white radish, et
Step2:Sheep scorpion thaws. Soak in clear water for 1 hour. Change water for 3 times in the middle of the process; PS - soak to remove blood wate
Step3:In cold water, bring to boil. Take out the scorpion and drain the water. PS - can put two pieces of ginger into the pot.
Step4:In a casserole, mix ginger, star anise, fragrant leaves, tangerine peel, cinnamon, pepper, dried pepper, cooking wine and raw soy sauce
Step5:Add some water, boil in high heat, and simmer in low heat for 90 minutes
Step6:Peel the radish, wash it, cut it into pieces, put it in the casserole where the sheep and scorpion are braised, and then simmer for another 10 minutes.
Step7:Add salt, onion, mix well, and simmer for another 3 minutes
Cooking tips:1. Soak the sheep scorpion in water to remove blood; 2. Boil it in cold water. Don't cook it too long; 3. Stew it slowly in a small heat in a casserole. It's delicious; 4. Don't make the juice too big. Let the radish all absorb. The radish is very sweet and tasty. There are skills in making delicious dishes.
