As the saying goes, "Eating pigs is better than eating cows, and eating cows is better than eating sheep", especially the sheep scorpion, which is more popular because it is not fat or greasy. Which part of the sheep is it? The sheep scorpion is the backbone of the sheep, with tenderloin and bone marrow. It looks like a scorpion, so it is called the sheep scorpion. This sheep scorpion, low in fat and high in protein, also contains a lot of calcium, which is most suitable for making hot pot and rich in nutrition!
Speaking of sheep scorpion hot pot, there are clear soup and spicy food, and the taste is heavier in winter. Ma Bao will share the most popular spicy food in the warm pot this time, and cook it at home, and it will be done in a few steps. Spicy and fragrant, the meat is tender and fragrant. After learning this, who will go to a hot pot restaurant? Affordable, more than 100 yuan is enough for the whole family!
First, spicy sheep scorpion hot pot
Essential ingredients: 2 bags of goat and scorpion in Yanchitan (1, 600g), 60g of spicy hot pot with butter, 5 short pieces of onion, 4 slices of ginger, 4 cloves of garlic, dried pepper 10, appropriate amount of salt, appropriate amount of light soy sauce.
Detailed practice:
First, put the scorpion in a frozen bag and transfer it to the cold room 12 hours in advance, which can largely maintain the taste of mutton, which is better than thawing it directly at room temperature.
If you want to eat sheep and scorpions, the choice of materials is very important. I bought sheep and scorpions in Yanchitan during the spring sowing. The ingredients are assured and the meat is fresh and tender. I don't need to taste it. I bought it several times, and it tastes good. I used 2 bags this time, full of addiction!
The picture comes from the internet.
Step 2: Wash the thawed scorpion blood, then take it out and put it in a cold water pot for blanching!
The third step is to bring the pot to a boil, skim off the floating foam, and blanch until the scorpion has no blood.
Step 4, prepare the seasonings in stewed sheep scorpion: onion, ginger, garlic, dried chili, and a main chafing dish, which is the key to sheep scorpion hot pot's delicious taste. The amount of chafing dish bottom material is flexible. I used 60 grams, and the spicy degree was just right!
Step 5, heat the wok, add a little vegetable oil, add onion, ginger, garlic, dried Chili, add a little water and hot pot, and stir-fry until fragrant!
Step 6, add boiling water, fish out the scalded scorpions, add soy sauce and soy sauce for coloring, the ratio of soy sauce to soy sauce is 2: 1, add salt to taste, and boil over high fire!
Step 7, pour into the gas pressure cooker and steam for 30 minutes, and the scorpion will be soft and rotten.
It takes a little time to stew directly, 50 minutes to an hour, which can be mastered flexibly according to the quality of scorpions.
Step 8: Pour the stewed scorpion into the electric hot pot together with the soup. Eat the sheep scorpion first, then wash the vegetables. It's warm and very suitable for vegetarian dishes! Regarding the ingredients of hot pot, put whatever you like. My family often uses duck blood tofu and wormwood stalks.
Super delicious sheep scorpion hot pot, the main points of production have to be nagged a few more words:
1, the choice of ingredients for making hot pot and scorpions is very important, the taste is not heavy and the freezing time is short. The most taboo of mutton is repeated thawing, which will have a heavy smell. It is best to take as much as you eat.
2, sheep scorpion hot pot is delicious, you have to stew until the meat is rotten and the soup is thick, and the most critical ingredient is also indispensable: spicy butter chafing dish bottom material.
Do you like sheep scorpion hot pot? Do it if you like. Warm-up in winter depends on it. It's easy to relieve your hunger!