What are the commercial formulas and methods for sheep and scorpions?

A scorpion is a complete sheep spine with tenderloin and spinal cord.

Sheep keel - a complete sheep spine with tenderloin and spinal cord from the neck to the tip of the tail. When viewed from a cross section, the sheep keel is shaped like a "Y" character. Under the "Y" shape, there is a small bifurcation, which is very similar to a scorpion, hence the name "sheep scorpion".

Sheep and scorpion are low in fat, low in cholesterol, high in protein and rich in calcium. It is easy to absorb, has the effects of nourishing yin and kidney, beautifying the face and aphrodisiac. Mutton is originally a warm and tonic meat, and bone meat is the most delicious meat in sheep, so mutton is very popular among diners.

There is also a legend about the origin of sheep and scorpions. During the Kangxi period, a Mongolian prince came back from hunting and passed by the backyard and smelled the fragrant aroma. After asking the servants, I found out that the new cook was stewing the lamb spine for the servants to eat. The prince tasted it and it was delicious. Then he saw that the shape of the spine resembled a scorpion, so he named it "Sheep Scorpion" and made it a special dish in the house. Later, it was spread among the people because of its delicious taste.

Today I will introduce to you two ways to make sheep scorpion: stewed sheep scorpion and hand-caught sheep scorpion.

Stewed sheep scorpions

——Preparation materials:

A few sheep scorpions, a few mung beans (ten mung beans per kilogram of sheep scorpions), a branch of angelica, ginger , green onions, peppercorns

——Production process:

1. Marinate the sheep and scorpions with flour, a little salt, and a little water for ten minutes. Wash repeatedly with clean water until the water is clear.

2. Add a little peppercorns and ginger cubes to the soup pot and heat the water. When the water temperature reaches about 70 degrees, that is, when the bottom of the pot is bubbling, add the washed sheep scorpions, cooking wine, and boil the water for one minute. , take out the sheep and scorpions and wash them clean with warm water.

3. Add sheep scorpions to clean water, wrap mung beans in gauze and throw them into the pot. Add ginger, green onions and angelica. Add two drops of vinegar and a little salt.

4. Bring to a boil over medium heat and simmer over medium heat for half an hour. Keep the soup boiling. After half an hour, the soup turns milky white. Reduce the heat to low and simmer for one hour.

5. Remove the mung bean buns, put them in a bowl, and sprinkle with chopped green onion.

The whole sheep and scorpion soup looks milky white and thick. The light angelica flavor matches the tender and glutinous mutton. Do you think it is delicious?

——Technical points:

1. The purpose of using flour to clean sheep and scorpions is to fully wash away the blood and water, which is the key to removing the fishy smell.

2. Blanch the sheep and scorpions in hot water in a pot to better preserve the nutrients of the sheep and scorpions.

3. Boil over medium heat to make the soup thicker and whiter in order to have better emulsification.

4. Mung beans have a good effect in removing odor. This is a secret recipe!

——Technical extension:

1. Vegetables such as radish and yam can be added to the stewed sheep and scorpion soup to make a meat and vegetable soup.

2. It can be used as white soup or more base soup to make white soup hot pot.

Hand-caught sheep and scorpions

——Preparation materials:

A number of sheep and scorpions, finished marinade, ginger, green onions, pepper, sugar color

1. Add appropriate amount of salt to clean water, wash the sheep and scorpions, and wash repeatedly.

2. Put the sheep and scorpions in a pot under cold water, add Sichuan peppercorns, cooking wine, ginger cubes, and green onion sections, bring to a boil over high heat, and cook for another three minutes. Remove and wash with warm water.

3. Add water to the finished marinade, sugar color, ginger, green onions, and Sichuan peppercorns. If you like chili peppers, you can add a few dried chili peppers, add sheep scorpions, bring to a boil over high heat, and simmer over low heat.

4. After one hour, turn off the heat and let the sheep and scorpion simmer for half an hour.

5. Pick up the braised sheep and scorpions from a large plate.

With a plate of lamb scorpions with a rich sauce, put on your eating gloves and start drinking.

——Technical points:

1. Boil the water in a pot under cold water, which can comprehensively remove the blood foam and smell.

2. Adding finished marinade is the easiest way for our family to make it. If you want to open a store, you can prepare your own unique marinade.

3. After marinating, it needs to be simmered for half an hour so that the sheep and scorpions can fully absorb the flavor of the marinade and have a rich sauce aroma.

——Technical extension:

1. The marinated sheep scorpions can be added to onions, green and red peppers, and sesame seeds and stir-fried in a dry pot to make the taste even more fragrant.

2. When eating hand-caught sheep and scorpions, you can pair it with a dipping dish of chili noodles, peppercorn noodles, sesame seeds and MSG, so that it will be full of fragrance in your mouth and linger on your tongue.

Introducing two ways to eat sheep and scorpions, I hope to add two more colors to everyone’s dining table.