Jie zi sheep, sheep scorpion, writing is sheep spine, this part is a sheep most abundant nutrition, taste the delicious – with both pork meat, and spinal cord, from neck pointed to the tail, complete sheep vertebrae, the section look from transverse section, the section of sheep keel into “ya” shape, and the shape of “ya” below, there is a small fork,shaped like a scorpion flamboyant appearance, “sheep scorpion” hence the name.The reason why lamb scorpions are so popular is that: First, lamb is warm food, especially winter tonic, and the meat on the bone is also the best meat. Second, the sheep scorpion hot pot is economical and suitable for different groups of people. It can be said that men, women and children, rich and poor can be used. Whether it’s a family dinner or a friend’s gathering, even if you are shaving hot pot at home, it is a good choice. Third, the practice of sheep scorpion hot pot has improved in recent years, from the initial clear soup to red soup, spicy and other different flavors, suitable for different people.Moreover, the sheep scorpion is not as greasy as pork ribs, and the taste and nutrition are even better.Sheep scorpions are often nutritious, low in cholesterol, high in protein, and rich in calcium. They are easy to be absorbed, and have the effects of nourishing yin and nourishing the kidney, and strengthening the aphrodisiac. Not only can it be used to shabu hot pot, it is used for braised, lean meat, smooth fat, bone marrow fragrant, such a pot in winter, with a small wine heater, no matter what. . .It uses relatively home-made seasoning, and the method is relatively simple. The finished product has no fishy smell, mainly due to the quality of the small-tailed sheep and sheep scorpion and the steps of soaking the blood.
How to make braised sheep scorpion
I used sheep scorpions in small-tailed sheep bags, one and a half catty bags, with information such as inspection and quarantine marks, production dates, etc., SF cold chain, and they were hard and frozen when they were received. If you eat it alone, add a little radish or potatoes to eat two full meals.
Open the outer packaging, there are two layers of vacuum packaging inside, unpack together, natural thawing or refrigeration thawing can be.
Then pour the sheep scorpion into cold water, change the water halfway, soak for a few hours to remove blood water. I kept it in the refrigerator for a night. Soaking the blood water can remove the smell.
Drain the blood and rinse it off.
Re-enter cold water, boil, rinse off the foam, rinse with warm water. Do not use cold water at this time, as the meat will suddenly tighten and become older and harder.
While blanching the sheep scorpion, prepare other materials. I used the fresh pepper sauce that was fresh in June, and I can also use Pixian bean paste.
Heat oil in hot pot, stir-fry scallions, garlic, onions and star anise, cinnamon, vanilla. If you are using Pixian bean paste, you can also add them and stir-fry them. Fresh pepper sauce is a ready-to-eat sauce, so I skipped the steps of stir frying and fragrant.
Pour the sheep scorpion into the drained water, stir fry the surface water.
Add appropriate amount of warm water to the pot and pour the other seasonings in the auxiliary materials into the mixture.
After boiling, float to the froth. At this time, the foam is very little, and this foam will also have a fishy smell, so it should be skimmed.
Cover the pot and cook on medium-high heat for about 30 minutes. Specifically, according to the size of the sheep scorpion, how much, increase or decrease the time as appropriate.
When it ’s cooked through, open the lid and flip it over to collect juice
Sprinkle a little chopped cilantro before leaving the pot
Braised Sheep Scorpion
- 750 g Sheep scorpion