Sheep scorpion hot pot
Stewed lamb scorpion has one of the most important seasonings---- sheep scorpion hot pot
Ingredients: 2 kg of sheep scorpion, 1 coriander, 1 green onion, 1 ginger, 15 pieces of Sichuan pepper, 10 grams of cumin, 15 grams of cumin, 1 small piece of ginger (about 15 grams), 1 grass fruit, 2 bay leaves, 1 cinnamon, 1 dried chili, 4 white peppercorns, 15 grams
Seasoning: 3 tablespoons (45ml) light soy sauce, 2 tablespoons (30ml) dark soy sauce, 3 teaspoons (15g) salt, 3 tablespoons cooking wine (45ml)
Method:
1) After the sheep and scorpions are cleaned, put them in a pot, pour in cold water that can not exceed the amount of water of the sheep and scorpions, boil over high heat, cook for about 5 minutes, remove the sheep scorpions, rinse off the foam with water, and pour out the blanched water in the pot.
2) Pour oil into the wok, when the oil temperature is 5 hot, pour in all spices except dried chili peppers, stir-fry until fragrant, put in the blanched and cleaned sheep scorpions, and fry for about 3 minutes.
3) After the scorpion is fragrant, pour the scorpion and spices into a large pot, pour boiling water into the pot that can cover the meat, and add the dried chilies. After the heat 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 lamb and scorpion have simmered for 1 hour, pour in salt and sprinkle with coriander before removing from the pan.
Super verbose:
**The most important spice for making lamb scorpions is ginger, which can turn the fishy taste of mutton into mellow, so you must remember to put it. This spice is sold in large farmers' markets and places that sell spices, but it's really not good, ask the Chinese medicine store.
The sheep scorpion is the backbone of the sheep. It is generally sold in large wet markets, where beef and mutton are sold. There are two types: ordinary sheep scorpions and meat scorpions. Meat scorpions need to be booked one day in advance, and the meat is more and the price is slightly more expensive. Common scorpions are relatively inexpensive. Personally, I think that ordinary scorpions are better stewed.
**Also, in this dish, don't put star anise (big ingredients). Although it is also the same as other spices, it can remove the fishy smell of meat and add meat aroma, but it is not very compatible with mutton.
**When buying sheep scorpions, ask the seller to help chop them into small pieces. The thin slice knife that can't help but be weak will definitely not be able to complete this important task.
**Cumin and white peppercorns, don't forget to put them, they can remove the fishy smell of mutton very well.
**Stewed meat, use medium-low heat, so that the stewed meat will be fragrant. **Don't put salt too early, otherwise, the meat will be tight and not easy to stew.
**The finished sheep scorpion can also be placed in the pot, continue to heat 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, mushrooms, potatoes。。。。。
Sheep scorpion hot pot meat preparation steps
Sheep scorpion hot pot, with its unique flavor and abundant nutritional value, has become a favorite of many hot pot lovers. If you also want to make this delicious lamb scorpion hot pot at home, then please follow the steps of the editor and do it together!
First, prepare fresh sheep scorpions. Choosing fresh lamb and scorpion is the key to making a delicious hot pot, and avoid using frozen meat or meat with an unpleasant smell. Wash the sheep scorpion, blanch it in boiling water to remove blood and impurities, and then rinse it with water for later use.
Next, start preparing the hot pot base. Usually, the base of the lamb scorpion hot pot includes beef bone broth, red oil, bean paste, Sichuan pepper powder, chili powder, and various spices. The spiciness and numbness can be adjusted according to personal taste. First of all, the beef bones are boiled into a broth, and seasonings such as ginger, green onions, and salt are added to the soup, and boiled for more than two hours to achieve a rich taste. Subsequently, add red oil and bean paste, stir-fry evenly, then add pepper powder, chili powder and other seasonings, stir well, and make the base taste richer.
When the base is ready, pour it into the hot pot and add the freshly cooked beef bone stock and stir well. Then put the processed sheep scorpion into the pot and boil until the meat becomes tender and flavorful. This process can be a little longer in order to allow the scorpion to fully absorb the flavor of the base.
While the hot pot is cooking, you can prepare some hot pot side dishes. Common side dishes are tofu, mushrooms, potato chips, greens, etc. You can choose different vegetables according to your personal taste, which can not only increase the richness of the hot pot, but also provide more nutrients. When the hot pot is cooked until it is rich, add some salt or other seasonings at the right time to adjust. After the sheep scorpion is cooked, the meat is fresh and tender, the soup is thick, and it is really an aftertaste when you eat it. The editor suggests that after the hot pot is cooked, try to enjoy it as soon as possible, so that you can experience the best flavor.
Finally, the seasoning of the hot pot is also the key. Common seasonings include soy sauce, sesame oil, minced garlic, coriander, etc., which can be prepared according to your preference. Pour the seasoning into a bowl, add some hot pot base soup and stir well as a dipping sauce to add flavor to the hot pot.
The lamb scorpion hot pot method is not complicated, as long as you master the basic steps, you can enjoy this delicious hot pot at home. I hope the steps of the editor can help you make a delicious lamb scorpion hot pot, and share this delicious food with your family and friends!
The recipe for an authentic sheep scorpion hot pot
The recipe for Zongyang scorpion hot pot? The sheep scorpion is the vertebrae of the sheep, which is often used to make hot pot and is delicious. Sheep and scorpion hot pot is one of the most popular delicacies in winter, first gnaw the bones and then shabu-shabu, a delicious meal, forget the cold, but also nourish.
Material:
6 sheep vertebrae (about 10 kg), 450 grams of Sichuan pepper, 500 grams of white radish, 200 grams of carrots, 40 grams of salt, 15 grams of monosodium glutamate, 10 grams of chicken essence, 5 grams of pepper, 1 package of seasoning tonic material.
Recipe for Seasoned Tonic Packets:
6 jujubes, 3 codonopsis (about 6 grams), 6 grams of soaked wolfberry, 15 grams of green onions, 10 grams of peeled ginger, 1 gram of angelica.
Method:
1. Material selection:
Sheep scorpions should choose sheep vertebrae within a year, and a certain amount of mutton is required to be carried on them. It is best to use fresh, five-speed frozen. Secondly, it is necessary to use some other sheep rump head rui and bone marrow after the bone is broken, which cannot be ignored.
2. Hanging soup:
Taking 35 kg of water as an example, 6 sheep vertebrae (about 10 kg), each about 50 cm long, need to be chopped into two sections with a knife. First, boil it thoroughly with boiling water and tie it up with a thin wire (mainly for easy removal). After the sheep bones are penetrated, they are chopped into small sections with a knife so that the marrow of the bones can be exposed, and the amount of other sheep bones is about 5 kg.
450 grams of Sichuan peppercorns, soak in water with white wine for 30 minutes, remove and wrap them in clean gauze. Cut 500 grams of washed white radish and 200 grams of carrots into small pieces and wrap them in gauze.
The bottom of the brine barrel is padded with a bamboo operator, put a pepper bag on it, and then put a bamboo operator, put the broken bones of the sheep in turn, tie the spine bones, inject 35 kg of water, burn for 45 minutes, when the six sheep vertebrae are mature, take them out, continue to boil them for 1.5 hours over medium heat until the soup is thick and white, and take out the broken bones and gauze bags of the sheep, and the soup is about 21 kg or so at this time.
3. Blending of hot pot:
With a capacity of 4 kg of hot pot basin, add 1 package of seasoning tonic ingredients, 40 grams of salt, 15 grams of monosodium glutamate, 10 grams of chicken essence, 5 grams of pepper, inject the hanging soup, take a boiled vertebrae, cut it into small sections along the vertebrae with a knife, put it into the hot pot basin, boil it and serve it, when it is served, you can follow the soaked vermicelli, cabbage leaves, frozen tofu, duck blood, tofu and a plate of each plate, and you can eat raw materials such as green vegetables after eating the lamb vertebrae in the pot.
4. At the same time, the soup can be made into Sichuan-style red soup according to local eating habits. That is, add old oil, spicy ingredients, peppers, etc. to the prepared hot pot, and it can become a red soup sheep scorpion hot pot. On this basis, it can also be accompanied by red oil, garlic paste, sesame sauce, frankincense juice and other flavor dishes. After eating sheep and scorpions, you can also measure seasonal vegetables, small fat sheep slices, fat cattle and staple food. The lamb and scorpion in the red soup are more flavorful, and the slightly spicy flavor is reconciled, not greasy.
The sheep scorpion is the sheep beam, because its shape resembles a scorpion, so it is commonly known as the sheep scorpion. Sheep scorpions can often be used to make clear soup hot pot, which is delicious.
Recipe for lamb scorpion red soup pot
Ingredients: 1000 grams of sheep scorpion, 500 grams of sheep stick bones, 400 grams of sheep tail tip.
Seasoning: 15 grams of garlic sprouts, 25 grams of coriander, 20 grams of sugar, 10 grams of dark soy sauce, 5 grams of chili peppers, 10 grams of monosodium glutamate, 15 grams of salt, 50 grams of ginger slices, 100 grams of green onions.
Spices: 10 grams of star anise, 5 grams of white cardamom, 5 grams of bay leaves, 10 grams of grass fruit, 5 grams of Sichuan pepper.
Directions:
(1) Chop the sheep scorpion into large pieces, put it in a pot with the sheep stick bone and the tip of the sheep's tail, wash it with running water to remove the blood, and then put it into the pot of boiling water to scald it slightly, and remove it for later use.
(2) Take a stainless steel basin, put in ginger slices and green onions, first put the scalded lamb stick bones inside, and then put in the sheep scorpion and sheep tail tips in turn.
(3) After the pot is boiled with water, put sugar, dark soy sauce, chili pepper, monosodium glutamate, salt and spices to adjust the taste, then pour it into the basin containing the sheep scorpion, put 20 grams of coriander, first put it in the steamer and steam it for 2 hours, then turn off the heat and simmer for 1 hour, take it out and pick out the sheep scorpion, sheep stick bone and sheep tail tip, and then filter out the original soup for later use. In addition, the cold lamb stick bones are sawed into two sections with a small saw (the bone marrow inside is retained).
(4) Put the sawn lamb stick bones at the bottom of the copper pot, put the tip of the sheep's tail and the sheep scorpion in turn, then boil the original soup of the steamed sheep scorpion and adjust the flavor into the copper pot, put a few dried chili peppers and sprinkle with garlic sprouts and coriander, and light the fire on the table.
Production points: The steaming time of sheep scorpions, sheep stick bones and sheep tail tips must be enough, and the original soup must also be used when loading the pot.
Nourishing white soup pot recipe
Ingredients: 1500 grams of sheep scorpions, 500 grams of sheep stick bones.
Seasoning: 15 grams of salt, 10 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of jujube, 5 grams of wolfberry, 50 grams of ginger slices, 100 grams of green onions, 15 grams of garlic sprouts, 25 grams of coriander.
Spices: 3 grams of angelica, 5 grams of white cardamom.
Directions:
(1) Chop the sheep scorpion into large pieces, rinse the blood water together with the sheep stick bones, then put it in a pot of boiling water for a little scalding, take it out and put it in a stainless steel basin, plus ginger slices and green onions.
(2) Mix water in the pot and boil, add salt, monosodium glutamate, chicken essence and spices to adjust the taste, pour it into a basin containing sheep scorpions, put 20 grams of coriander, send it to the steaming box, steam it for 2 hours and then stop the fire and simmer for 1 hour, take it out and pick out the sheep scorpion and sheep stick bones, and filter out the original soup for later use. In addition, the lamb stick bones are taken out and cooled, and then sawn into two sections.
(3) Put the sawn mutton stick bones on the bottom of the copper pot, put the sheep scorpions on it, then boil the original soup of the steamed sheep scorpions to adjust the taste, pour it into the copper pot, sprinkle jujubes, wolfberries, garlic sprouts and coriander, and light the fire on the stove to eat.
Description: The copper pot is served with lamb leg bones to make the nourishing soup pot taste more delicious.
How to make homemade lamb scorpion hot pot at home
You can make it at home, and although it doesn't taste as good as the secret old soup in other people's stores, it has its own taste.
Ingredients: 3 catties of sheep scorpions, 4 large sections of green onions, 4 slices of ginger, Chongqing hot pot base, a piece of cinnamon, 10 cloves, 4 bay leaves, 2 dried chilies. Sichuan pepper, cumin, white pepper, cumin, wolfberry to taste. Vegetable oil, salt, soy sauce, cooking wine, boiled water.
1. Chop the sheep and scorpion into pieces. Soak the bleeding water in cold water first, the flesh can turn white, and it is best to soak it overnight.
2. Blanch sheep and scorpions. Remove the blood foam and remove it for later use.
3. Put an appropriate amount of vegetable oil in the wok, and fry the green onions, ginger, cinnamon, cloves, peppercorns, cumin, and bay leaves until fragrant.
4. According to personal taste, add the Chongqing hot pot base and stir-fry together. If you don't want to eat something too spicy, just put a little bit.
5. Add the blanched lamb scorpion and stir-fry, stir-fry for a while.
6. Add two chili peppers, as well as an appropriate amount of white pepper, cumin, wolfberry, soy sauce and cooking wine, add boiled water to cover the sheep and scorpions, and bring to a boil.
7. Remove blood foam.
8. After boiling, change to low heat and stew, I stew for an hour and then put in an appropriate amount of salt, change to high heat and turn on the heat. (Put salt meat first, don't like to rot) leave it for at least 4 hours to let the bones into the flavor, so delicious.
9. When eating, it is more convenient to use an induction cooker at home. Put the sheep and scorpions into a special pot for induction cooker, and then pour the original soup, and filter the original soup to remove the bone residue and spice residue, which tastes better. When everything is ready, heat it up, and when the pot is boiling, you can enjoy the delicious lamb scorpion.
10. After eating the meat and instigating the bones, then add some of your favorite vegetables, vermicelli, noodles, etc., just as you like.
Teach you how to make various hot pots!
Raw fish fillet hot pot
Raw material:
1 blackfish; a small half bowl of japonica rice; Salad oil; Salt; White pepper; cooking wine to taste; Ginger; 1 tablespoon light soy sauce; 2 tablespoons steamed fish soy sauce; 1 tsp chicken bouillon; a pinch of white sesame seeds; 1 handful of shallots; Appropriate amount of salad oil;
Method:
1. Place the cleaned fish flat on the cutting board, and cut the upper and lower pieces of meat with a knife against the fish bones. Chop the fish steak into large pieces. Cut the fish under the slice into fillets and cut it vertically: do not cut through the first knife and cut it completely with the second knife.
2. Pour oil into the wok, and put the fish head and fish pieces in the oil after the oil is hot. Fry on one side, then turn over until the fish changes color, then pour in boiling water. Add the ginger slices and add salt to taste.
3. Add a little white pepper and continue to simmer. Simmer for about 15 minutes until the fish broth is milky white, turn off the heat and strain out the broth. Add the washed japonica rice to the fish broth and cook it in a pressure cooker to make a sticky fish porridge.
4. Add cooking wine, white pepper and salt to the sliced fish. Stir well to marinate the fillet. After the fish porridge is cooked, pour it into the hot pot and add the side dishes to start scalding.
Preparation of the sauce:
After the oil in the pot is heated, boil the shallots into scallion oil over low heat, put light soy sauce in the bowl, steam the fish soy sauce, chicken essence, put white sesame seeds and fresh shallots, pour the hot oil into it and mix well.
Tubular bone seafood hot pot
Raw material:
2 barrel bones; 1 sweet corn; 1 piece of ginger; 1 handful of shallots; salt to taste; light soy sauce; Sesame; bibimbap sauce; Essence of chicken; Sesame oil; shallots; green and red peppers; cooked sesame seeds;
Method:
1. Prepare the materials, wash the barrel bones and chop them into large sections. Cut the corn into cubes, slice the ginger, wash the green onion and tie the knot.
2. Put cold water and barrel bones in the casserole, and completely submerge the barrel bones with a little more water. Bring to a boil over high heat and continue to cook for 2-3 minutes until the blood foam is completely removed with a strainer.
3. Add the corn, ginger slices, and green onion knots to the pot and bring to a boil. After boiling, reduce the heat and simmer for about 1.5 hours.
4. When the meat is soft on the barrel bones, add salt to taste, and the hot pot soup base is ready. After removing the black membrane, cut the squid diagonally with a cross knife, blanch a little cooking wine in boiling water until curly, remove it immediately, and serve it with other hot pot side dishes.
Hot pot side dishes:
Shrimp, squid, fish balls, shrimp balls, lobster sticks, crab sticks, enoki mushrooms, shiitake mushrooms, lettuce to taste.
Spicy lamb scorpion hot pot
Raw material:
1000 grams of sheep scorpions; 4 millet peppers; Scallions; Ginger; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 2 tablespoons of cooking wine; 2 teaspoons salt; 10 rock sugars, 2 tablespoons of spicy hot pot ingredients; 1 teaspoon Sichuan peppercorns; 1 teaspoon fennel; 2 bay leaves; 1 slice of cinnamon;
Method:
1. Soak the sheep and scorpions in water in bloody water. Then put cold water in the pot, green onions, ginger slices, cooking wine and sheep scorpions to boil over high heat to remove the blood foam. Remove the sheep and scorpions and control them dry for later use.
2. I prefer to use the hot pot base of xx fishing, and I usually pour it directly into the fresh-keeping box and use it in batches. Add about 1 tablespoon of spicy base and moisten the pan.
3. Add the lamb and scorpion and stir well, add dark soy sauce, light soy sauce, and cooking wine. Add the rock sugar to the pot.
4. Mix the spices (1 teaspoon Sichuan pepper + 1 teaspoon fennel + 2 bay leaves + 1 cinnamon) and pour it into the spice packet. Put the spice packets into the pan.
5. Finally, add the millet pepper. Add enough hot water, turn to low heat and cover after boiling, and simmer for about 2 hours, until the meat is soft and rotten.
Preparation of the sauce:
After the oil in the pot is heated, boil the shallots into scallion oil over low heat, put light soy sauce in the bowl, steam the fish soy sauce, chicken essence, put white sesame seeds and fresh shallots, pour the hot oil into it and mix well.
Coconut chicken hot pot
Raw material:
1 Hainan chicken; 1 fresh coconut; edible salt;
Method:
1. Cut the Hainan chicken into pieces and wash and drain the water. Fresh coconut: Take coconut water and coconut meat. Pour coconut water and coconut meat into a casserole. After boiling, add the chicken pieces, and remove the floating dust from the surface after boiling. Cook the chicken pieces (boil for another 3-5 minutes), add a small amount of fresh cordyceps flowers to decorate, add an appropriate amount of salt, and serve.
Mao Xuewang hot pot
Raw material:
Pixian hot sauce; hemp pepper; Chili pepper; Oil; Soy sauce; Scallions; Ginger; Stock; 300 grams of duck blood; louvers 200 grams; Cabbage; soybean sprouts; King oyster mushroom; bean bubbles;
Method:
1. Prepare chili peppers, peppers, and Pixian hot sauce, wash the soybean sprouts and set aside. Cut the duck blood into strips. Wash and slice the oyster mushrooms. Wash the shutters and cut into shreds.
2. The bean bubble is all open. Wash the cabbage and cut into cubes. Fill the pot with water, bring to a boil and blanch the cabbage. Remove and put directly into a small hot pot. Bottom. Blanch the duck's blood in boiling water and remove it. Stir up another pan, add oil and sauté until fragrant, pepper and chili flakes.
3. Add soybean sprouts and stir-fry to break raw. The fried soybean sprouts are placed on top of the cabbage in the hot pot. Stir-fry again, add oil, add Pixian hot sauce and stir-fry. After stir-frying the red oil, add the green onion and ginger and stir-fry until fragrant. Add the stock and bring to a boil. Add the blanched duck blood and cook for 2 minutes.
4. Add the bean bubbles and oyster mushrooms. Finally, add the shutters and cook slightly. Pour all the ingredients into a hot pot lined with soybean sprouts and cabbage. Heat oil in another pan. Add the dried chili peppers and fry until fragrant. Pour the fried chili oil over the hot pot.
Cordyceps flower health hot pot
Raw material:
20 grams of Cordyceps flowers; pork barrel bones; 3 red dates; Spring onion; Pepper; sliced ginger; stock base;
Method:
1. Soak the cordyceps flowers in water for two minutes, clean them, and then change to clean water and soak them for a while, about 10 minutes. Wash and blanch the pork bones. Blanch the bones and wash them off from the blood foam. Put the bones in a pot and add the red dates, green onions, peppercorns and ginger slices. Red dates are generally fine to add 2-3, I added 5 today, because I started to add two large ones, and in order to compare, I added small ones.
2. Then pour the cordyceps flowers and the soup of the cordyceps flowers into the pot and start to simmer, and simmer for 2 hours after the water boils. Prepare a little goji berries. Wash and add to the pot and simmer for another 30 minutes. Finally, add the stock base and the soup base is ready.
How to dip the sauce:
Scoop a spoonful of tahini in a bowl, add some hot water, and stir slightly. Place the tahini bowl in the microwave for 30 seconds. Once you take it out, you'll find that the tahini is already well stirred, and if it's a little dry, add some hot water and continue stirring until it's smooth. Add sesame oil. Add a piece of bean curd, and you can also add some bean curd juice. Stir the bean curd and add some chicken essence. After stirring well, the secret seasoning is basically completed, and finally you can add some chopped shallots and coriander.