How to make the Chinese New Year's hard dish-yangxiezi very spicy and enjoyable?

When the weather is cold, those warm ingredients will be re-valued by everyone. The scorpion is one of them. It can be used as the soup base of hot pot or as a dish alone. Spicy sheep scorpion is as traditional and delicious as everyone knows.

Sheep scorpions have nothing to do with scorpions. It is a combination of bones, necks and tails taken from sheep and horns. The whole looks like a scorpion, hence the name. It has the characteristics of high calcium, low fat and rich bone fragrance. According to experts' research, it was first popular in Mongolian tribes, and then gradually became popular in northern regions, becoming one of the first choice ingredients for toothache.

Ingredients: Scorpio, cooking oil, pepper, pepper, dried Chili, onion, bean paste, ginger, cinnamon, fragrant leaves, salt, chicken essence, white sugar, soy sauce, oyster sauce and chafing dish bottom material.

Production process:

1. Prepare 1 fresh sheep scorpion first, chop it into small pieces, and then pour cold water into the pot to blanch it. After the water is boiled, skim off the excess floating foam, take it out, then rinse it with clear water, control the water and put it in a bowl for later use.

2. Pour a small amount of base oil into the pot. After the oil is heated, first add 1 spoon of bean paste (Pixian) and 1 small chafing dish base, stir-fry red oil with low fire, then add appropriate amount of pepper, pepper, dried pepper, onion, ginger slices, cinnamon and fragrant leaves, and stir-fry until spicy. Please note that there is no star anise in it, but please put it as little as possible or not at all.

3. After frying several spices in the pot, pour 1 bowl of clear water (or directly choose heated water, the amount of which is higher than 1-2 cm) and turn to high fire to boil.

4. Then, pour in the pre-cooked scorpion and add a little salt, chicken essence, sugar, soy sauce and oyster sauce. After the soup is boiled over high fire, turn to low heat. At the same time, cover the pot and stew for 30-40 minutes (time is the premise of soft and rotten taste).

5, turn the fire before the pot to dry the excess soup, and remove the excess residue (you can put it directly if you don't dislike it). Finally, sprinkle some chopped green onion to decorate and serve. After the spicy sheep scorpion is made, it tastes spicy and delicious, and the meat is soft and rotten. After eating the bones, it is quite enjoyable to eat!

Tips:

1. Scorpion is the backbone of sheep, and its meat is much harder than mutton, so it takes a long time to stew. At the same time, when selecting, the ratio of flesh and blood should be controlled within 7: 3. From our past experience, we know that more meat is not delicious, and of course less meat is not good.

2. In addition, scorpions have high nutritional value. It not only contains a lot of calcium which is easy to digest and absorb, but also has the functions of strengthening the body, expelling cold and warming the body.