Seasoning: 5g pepper, 5g star anise, 5g tsaoko, 5g angelica, 5g cumin, 5g geranium, 5g nutmeg, 5g cinnamon, 0g onion10g ginger10g fennel seed [3].
working methods
1. First, chop 10 Jin of sheep spine into pieces according to joints, and then chop 2 Jin of sheep leg bones;
2. Put the sheep spine and leg bones together in a pot and scald them with hot water to remove the fishy smell and blood stains of the sheep;
3. Put the blanched leg of lamb on the bottom of the pot, then put the sheep spine on the leg of lamb, and then add water and stew it with strong fire;
4. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into a seasoning box, and then put them in a pot with fresh ginger slices and onion segments;
5. After the water in the pot is boiled, add chicken essence and a small amount of salt and stew it with medium heat;
6. After about half an hour, open the lid and clamp it with chopsticks. If it can be stuffed into mutton, it means the scorpion is ripe. Turn the heat down and simmer.
7. After an hour, turn to low heat and stew for about an hour, then you can eat.
Exercise 2
raw material
1000g scorpion, 2 coriander, half onion, and some onion, ginger and red pepper.
Seasoning: 3 teaspoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, brown sugar 1 tablespoon, pepper 1 teaspoon, and 2 slices of fragrant leaves.
Seasoning package: pepper 1 teaspoon+fennel 1 teaspoon+nutmeg 1+2 fragrant leaves +2 cloves.
working methods
Traditional jingwei yangxiezi
Traditional jingwei yangxiezi
1. Take out the chopped sheep spine, wash it and soak it in clean water 1 hour, and then soak it in bloodletting water.
2. Add enough water to the pot, 1 teaspoon pepper, 2 fragrant leaves and 2 onion ginger.
3. After the water is boiled, put it into the sheep spine and add 1 spoon of cooking wine to boil.
4. Skim the foam, remove the sheep's spine, then turn off the fire and pour out the cooked soup.
5. Slice the onion, add a proper amount of base oil to the pot, add onion slices and coriander and stir fry over low heat. Stir-fry until the onions turn brown and the coriander turns out.
6. Add the sheep spine and stir-fry the fat.
7. Mix the seasonings used in the seasoning bag (1 teaspoon pepper+1 teaspoon fennel +65438 pieces of nutmeg +0 pieces of fragrant leaves +2 pieces of clove), put them in the seasoning bag and put them in the pot.
8. Add small peppers and ginger slices and shallots.
9. Cook cooking wine to remove fishy smell.
10. Add light soy sauce and stir-fry and color.
1 1. Add brown sugar, and then fill it with hot water. The amount of water is slightly less than that of meat. When the fire boils, turn to low heat, cover the pot and stew 1 hour.
Precautions editing
1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.
In addition, because the sheep's spine is fresh and tender, and the bone marrow is rich in nutrition, it is of great benefit to human kidney and brain.
However, it should be noted that patients with hypertension are not suitable for eating sheep scorpions. People are advised to eat some vegetables, such as melons and fungus.
The old practice is clear soup of the sheep scorpion, and the popular soup of the sheep scorpion is thick soup. After sawing the whole sheep spine according to the length of 8 to 10cm, soak it in clear water for10 to 12 hours, and then simmer it for two hours. This material is the unique secret recipe of every family. It is said that more than 30 kinds of materials such as angelica sinensis and dried tangerine peel are needed to pay attention to. Boil the scorpion with high fire and simmer for 3 hours. It's not over yet. It will take another five hours. Finally, with the steaming heat, the sheep scorpion can finally be lively on the stage.