The practice of yangxiezi is authentic in old Beijing.

Composition:

One scorpion, bean paste 1 tablespoon, 2 tablespoons of spicy pot ingredients, 2 star anise, half cinnamon, fennel 10g, cumin 10g, 2 fragrant leaves, pepper 10g, 4g of dried pepper, 2 tablespoons of cooking wine, and 2 tablespoons of light soy sauce.

Cooking steps:

1. The scorpion is soaked in water for about 2 hours, soaked in bloodletting water, and washed repeatedly with water;

2. Add water to the pot to boil, put the water into the scorpion, wait for the water to boil again, and skim off the floating foam;

3. Prepare a pot of cold water, put the scorpion in the cold water for a while, and take it out after controlling the water;

4. Put the scorpion into a pressure cooker, add less than 2/3 of the water of the scorpion, add the onion/ginger slices/garlic cloves, ventilate and press for 20 minutes; (If there is no pressure cooker, you need to add more water in the same step, and then boil the water for two hours. )

5. This is the suppressed sheep scorpion, and the fragrance has come out. Take out the scorpion, pick out the ginger slices from the onion, and keep the white soup as the bottom soup of the hot pot;

6. Prepare seasonings: just use all the seasonings you can find at home, but not too much. Please refer to the quantity in the picture; Fennel has a good taste, which is recommended. Angelica dahurica and cardamom will make the bottom material have a secret taste;

7. Prepare sauce: I use the bottom material of spicy balsamic pot (which can be replaced by hot pot bottom material), douban, and the big sauce made by myself in Northeast China (which can be replaced by ordinary bean paste) as the bottom material; Friends can switch to their favorite flavors such as sand tea sauce, but the overall style should be consistent, salty and spicy. It is not recommended to use too sweet sauce; In addition, I added a little Laoganma/chopped pepper/pickled pepper, which enriched the layers of pepper and sauce. The stronger the flavor, the stronger the flavor.

8. Heat oil in a wok and add onions, ginger and garlic;

9. Add all kinds of spices and stir fry on low heat;

10. Add sauce, stir-fry red oil slowly, add cooking wine/soy sauce/oyster sauce and stir-fry, add salt and thirteen spices to taste, add white soup, boil over high fire and pour into hot pot;

1 1. If you are in a hurry to eat, just put the sheep scorpion in and cook for half an hour, then you can taste it. Eat the sheep scorpion and rinse it! If you are not in a hurry, it is recommended to do it in advance. After the scorpion is cooked, soak it in hot pot soup for one night or half a day, which will be more delicious and tender!