Sheep and scorpion are actually the local names of people in Beijing and Tianjin, so many people don’t know what sheep and scorpion are when they hear them for the first time, and they are even more uncertain when eating sheep and scorpion hot pot. Well, in fact, sheep scorpion is just sheep keel. It is most refreshing to make hot pot and eat it in winter. When eating hot pot, it is indispensable to eat it with something. Let’s take a look at what is delicious to cook with sheep scorpion hot pot?
Is sheep scorpion hotpot delicious?
Sheep scorpion is the backbone of a sheep. Because it is shaped like a scorpion, people in Beijing and Tianjin call it sheep scorpion. The overall taste is still very good, and it is recommended to taste it, but it is a strong one, so it depends on personal preference.
Sheep Jiezi hot pot is a traditional delicacy in old Beijing with a long history. The main raw material is the sheep keel, which is the most nutritious and delicious taste of sheep - the sheep vertebrae with tenderloin and spinal cord. Viewed from the cross section, the sheep keel of each section is in the shape of a "Y", and underneath the "Y" shape, there is a small bifurcation. This is the shape of Jiezi's publicity, " Hence the name "Sheep and Scorpion".
To talk about the origin of sheep and scorpions, it has to be traced back to the Kangxi period. I remember it was King Naiman, the Mongolian prince. One time he 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. When the prince tasted it, 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 family recipe. The result later spread to the people.
What is delicious in sheep and scorpion hot pot
Chinese cabbage, spinach, pea sprouts, lettuce, cabbage, potatoes, white radish, carrots, winter melon, loofah, fresh peas, green beans, cauliflower, daylily, mushrooms, shiitake mushrooms, Oyster mushrooms, enoki mushrooms, soybean sprouts, mung bean sprouts, tofu, dried tofu, coriander, garlic, green onions, dried daylilies, magnolia slices, dried bamboo shoots, vermicelli, konjac, fungus, etc., and some sesame sauce and some bean curd for seasoning. better.
How to make sheep and scorpions more delicious
Ingredients: 2 pounds of sheep and scorpions, 1 scallion, 1 ginger, 1 small piece of pepper, 15 grams of cumin, 10 grams of cumin, 15 grams of galangal, 1 galangal Small pieces (about 15 grams) 1 bay leaf 2 pieces cinnamon bark 1 dried chili pepper 4 white peppercorns 15 grams
Seasoning: 3 tablespoons light soy sauce (45ml) 2 tablespoons dark soy sauce (30ml) 3 teaspoons of salt (15g) 3 tablespoons of cooking wine (45ml)
Method
1. Clean the sheep scorpion, put it into the pot, and pour in enough water to cover the sheep scorpion. Bring cold water to a boil over high heat and cook for about 5 minutes. Take out the sheep and scorpions, rinse away the foam with water, and pour away the blanching water in the pot.
2. Pour oil into the wok. When the oil temperature is 50% hot, pour in all the spices except dried chili peppers. After stir-frying until fragrant, add the blanched and cleaned sheep scorpions. , fry for about 3 minutes.
3. After the sheep scorpions are fried and fragrant, pour the sheep scorpions and spices into a large pot, pour boiling water that can cover the meat into the pot, and add dried chili peppers. After the fire boils, skim off the foam, change to medium-low heat, then pour in light soy sauce, dark soy sauce and cooking wine, cover and simmer for 1 and a half hours.
4. When the sheep and scorpions have been stewed for 1 hour, pour in salt and sprinkle with coriander before taking it out of the pot.
Tips
1. The most important spice for making lamb scorpion is galangal, which can change the fishy smell of lamb into a mellow one. Everyone must remember to add it. This kind of spice is available in large farmer’s markets and spice stores. If it doesn’t work, ask a Chinese medicine store.
2. Sheep scorpion is the backbone of the sheep. It is usually sold in large vegetable markets where beef and mutton are sold. There are two types: common sheep scorpions and meat scorpions. Meat scorpions need to be booked one day in advance. They have a lot of meat and are slightly more expensive. Regular scorpions are relatively cheap. I personally think that ordinary scorpions taste better when stewed.
3. In addition, do not put star anise (aniseed) in this dish. Although it, like other spices, can remove the fishy smell of meat and add meaty aroma, it does not go well with mutton.
4. When buying sheep and scorpions, please ask the seller to chop them into small pieces. My own kind of fragile thin blade will definitely not be able to complete this important task.
5. Don’t forget to add cumin and white peppercorns, they can effectively remove the fishy smell of mutton.
6. When stewing meat, use medium-low heat so that the stewed meat will be fragrant.
**Do not add salt too early, otherwise the meat will become tight and difficult to stew.
7. The prepared sheep and scorpions can also be placed in the pot and continue to be heated on the induction cooker. After eating the meat bones, use the soup in the pot to make other things you like, such as: Lamb slices, cabbage, tofu, vermicelli, fungi, potatoes...