How to Make a Traditional Beijing Flavor Lamb Scorpion at Home
Ingredients:
1000g lamb scorpion, 2 coriander plants, half an onion, several green onions, ginger slices and red chili peppers.
Condiments:
3 teaspoons of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of brown sugar, 1 teaspoon of Sichuan peppercorn, 2 bay leaves.
Condiment pack:
1 teaspoon of Sichuan peppercorn + 1 teaspoon of fennel seeds + 1 meat pod + 2 bay leaves + 2 cloves.
Steps:
1. Take out the chopped lamb spine bones, wash them clean and soak in clear water for 1 hour to remove blood water.
2. Add sufficient clear water to the pot, along with 1 teaspoon of Sichuan peppercorn, 2 bay leaves, 2 slices of green onions and ginger each.
3. After the water boils, add the lamb spine bones and 1 spoonful of cooking wine, then bring to a boil over high heat.
4. Skim off the foam, take out the lamb spine bones, then turn off the heat and discard the blanching broth.
5. Slice the onion, add an appropriate amount of base oil to the pot, add the onion slices and coriander, stir-fry over low heat until fragrant. When the onion turns golden brown and the coriander wilts, discard them.
6. Add the lamb spine bones and stir-fry to release the fat.
7. Mix all the condiments for the condiment pack (1 teaspoon of Sichuan peppercorn + 1 teaspoon of fennel seeds + 1 meat pod + 2 bay leaves + 2 cloves), put them in a condiment bag and add to the pot.
8. Add small chili peppers, ginger slices and green onion sections.
9. Add cooking wine to remove the fishy smell.
10. Add light soy sauce and dark soy sauce, stir-fry to color.
11. Add brown sugar, then add hot water until it slightly covers the meat. Bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 1 hour.
12. Season with salt, then continue to cover the pot and simmer for another 30-40 minutes until the meat is tender and can be served.