Two ways to cook authentic lamb scorpion

Authentic lamb ribs are a very popular delicacy with a delicious taste. Not only that, female friends can also benefit from eating more lamb ribs to nourish and beautify the skin. There are two ways to cook authentic lamb ribs, namely red soup and white soup. Different types naturally require different cooking methods. Although the methods of cooking lamb ribs vary depending on the ingredients, they are all very simple to learn and you can make them yourself at home. The following article will introduce in detail the authentic method of making lamb ribs and some tips in the process of making lamb ribs.

Authentic lamb scorpion method 1:

Main ingredients: 6000 grams of lamb bones

Seasoning: 5g Sichuan pepper, 5g star anise, 5g grass fruit, 5g angelica, 5g cumin, 5g bay leaf, 5g nutmeg, 5g cinnamon, 10g green onion, 10g ginger, 5g fennel seeds

Detailed instructions:

1. First, chop 10 jin of sheep spine into pieces according to the bone joints, and then chop and break 2 jin of sheep leg bones;

2. Put the sheep spine and leg bones into the pot and scald them with hot water to remove the fishy smell and blood stains;

3. Place the lamb leg bones that have been scalded with water at the bottom of the pot, then place the lamb spine on top of the lamb leg bones, then add water and stew over high heat;

4. Before the water boils, put pepper, aniseed, grass fruit, angelica, fennel, cumin, fragrant slices, nutmeg, and cinnamon into the seasoning box, and then add fresh ginger slices and scallions into the pot;

5. After the water in the pot boils, add chicken essence and a small amount of salt and simmer over medium heat;

6. After about half an hour, open the lid of the pot and poke with chopsticks. If you can poke into the mutton, it means the mutton is cooked. Turn the heat to low and simmer slowly.

7. After one hour, turn the heat to low and simmer for about one hour before it is ready to eat.

Authentic Lamb Scorpion Recipe 2

Main ingredients: 1000 grams of lamb ribs, 2 cilantro, half an onion, and some green onions, ginger, and red peppers.

Seasoning: 3 teaspoons salt, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 1 tablespoon brown sugar, 1 teaspoon pepper, 2 bay leaves.

Seasoning packet: 1 teaspoon of Sichuan pepper + 1 teaspoon of cumin + 1 nutmeg + 2 bay leaves + 2 cloves.

Detailed instructions:

1. Take out the chopped lamb spine, clean it and soak it in clean water for 1 hour to remove the blood.

2. Add enough water, 1 teaspoon of peppercorns, 2 bay leaves, and 2 slices of green onion and ginger to the pot.

3. After the water boils, add the lamb spine, 1 spoon of cooking wine and bring to a boil over high heat.

4. Skim off the foam, remove the lamb spine, turn off the heat, and pour out the blanching soup.

5. Slice the onion, add appropriate amount of base oil to the pan, add onion slices and coriander and stir-fry over low heat. Stir-fry until the onion becomes browned and the coriander becomes wilted, then serve.

6. Add the lamb spine and stir-fry to release the fat.

7. Mix the seasonings in the seasoning bag (1 teaspoon of pepper + 1 teaspoon of fennel + 1 nutmeg + 2 bay leaves + 2 cloves), put them in the seasoning bag and throw them into the pot

8. Add chili peppers, ginger slices and scallion segments.

9. Add cooking wine to remove the fishy smell.

10. Add light soy sauce and dark soy sauce and stir-fry until colored.

11. Add brown sugar, then fill with hot water until the water just covers the meat. Bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 1 hour.

Authentic lamb ribs making experience:

1. Use less salt at the beginning, because if the taste is bland, you can add more salt. If you use too much salt at the beginning, the meat will not be easy to stew.

2. Putting lamb leg bones in the pot of stewing lamb ribs can make the lamb ribs taste more delicious.