Spicy Lamb Scorpion
Lamb scorpion is synonymous with warmth next to mutton in the winter in the north. The common way is to use a hot pot slightly different from the hot pot. Eating meat first, then scalded vegetables or noodles, is enjoyable. It is also hot and nourishing, especially suitable for friends who are nourishing in autumn and winter.
The sheep scorpion is the vertebra of the sheep, shaped like the word "Y", and there is a small fork under the term "Y", shaped like a scorpion, so everyone calls this part the sheep scorpion. The calcium content of sheep scorpions is very high, and it has the reputation as "the king of calcium supplements", and sheep scorpion is low in fat, suitable for all ages, and easy to absorb. The common sheep scorpion is hot pot style, but there are many ways to eat sheep scorpions. Today, I will introduce you to a braised method. The taste is fresh and spicy, and you will fall in love after eating it.
- 500 g lamb spine
- 2 green onions
- 1 ginger
- 1 onion
- star anise
- bay leaves
- 1 spoon of bean paste
- dried chili
- soy sauce
Take the lamb spine out of the freezer in advance. However, it is best to buy the fresh lamb spine on the day and let the seller help chop it into small pieces.
After thawed, soak the mutton spine in water for at least an hour. After soaking in the blood, change the water twice in the middle to thoroughly soak the blood.
Put the soaked sheep scorpion and dripping water into the pot, boil over high heat, and continue to cook for a few minutes.
Take out the cooked sheep scorpion and wash it several times with clean water to wash away the impurities.
Drain the washed sheep scorpion and set it aside.
Prepare all the accessories, cut the green onion into sections, cut the ginger into slices, and cut the onion into pieces. In addition, put the dried peppers and star anise peppers together.
Put an appropriate amount of oil in the pot. After the oil is hot, put the ginger slices, onions, etc., into the pot together, and stir-fry until fragrant.
Add a spoonful of bean paste. If you like spicy, you can add a little more.
After stir-frying, add onion slices and stir-fry evenly.
Put in the sheep scorpion, stir fry evenly, and let it color evenly.
Add water again. The water covers the sheep scorpion.
Prepare a pressure cooker and pour the sheep scorpion and water into the pressure cooker. The pressure cooker is more likely to soften the sheep scorpion.
Add salt, soy sauce, and bay leaves at a time, and select the stewed meat column for about 30 minutes.
After 14.30 minutes, you can open the lid. Note that the pressure cooker needs to wait until the gas inside is exhausted when the lid is opened.
When serving, you can put coriander leaves, which improves the freshness and makes the color more beautiful.
The braised lamb scorpion tastes soft and rotten, the color is red and bright, and it is delicious. It is difficult to smell the mutton of the mutton. It is the most suitable for winter tonics. The soup is mellow, and if there is more soup left, it can also be used to cook noodles, which is very enjoyable.