Which part of the sheep is the sheep scorpion? Why is the sheep scorpion called the sheep scorpion?

Winter is the coldest season of the year. Many people like to eat mutton at this time. Lamb ribs are the best of mutton. Their meat is tender and not greasy, their bones are rich and not slippery, and their soup is rich and fragrant without smelling mutton. They are also known as the "king of calcium supplements". Which part of the sheep is the lamb ribs? Do you know? Come and have a look!

Contents of this article

1. Which part of the sheep is the sheep scorpion?

2. Why is Sheep Scorpion called Sheep Scorpion?

3. How to deal with sheep scorpion

Which part of the sheep is the sheep scorpion?

Sheep scorpion is the complete sheep spine. It looks like a scorpion when it is cut out. Therefore, it is called sheep scorpion. Sheep scorpion is affordable, low in fat, high in protein, rich in calcium, and is a common folk delicacy.

Sheep scorpion is the complete sheep spine. When the sheep spine is completely dissected out, it looks very much like a scorpion, so it is called sheep scorpion.

The sheep spine contains loin meat and spinal cord, which are rich in nutrients. People like to buy them to make various delicious foods with lamb ribs as the main ingredient.

Why is Sheep Scorpion called Sheep Scorpion?

Legend has it that during the reign of Emperor Kangxi, the King of Naiman accidentally ate stewed lamb spine, which looked like a scorpion, so he named it "lamb scorpion" and used it as a recipe in his palace. Later, it spread to the people. Lamb scorpion refers to the delicious dragon bone part of the lamb, that is, the spine.

Lamb ribs are the finest of lamb dishes. Their meat is tender and fragrant but not greasy, their bones are marrowy but not slippery, and their soup is rich and fragrant but not smelly.

Sheep ribs are known as the "king of calcium supplements".

Compared with beef, mutton is a safer food and is not easy to make people fat. Lamb ribs are not as greasy as pork ribs.

How to deal with sheep scorpion

When buying, ask the seller to cut the lamb ribs into small pieces, take them home and soak them in clean water for 3 to 5 hours. If there is rosemary, add it to the clean water. Soak the lamb ribs in clean water for 2-3 hours, and change the clean water every 1 hour. Add cold water to the pot, put the lamb ribs in, boil over high heat, and then cook for about 3 minutes. Use a colander to skim off the foam on the surface, and remove the lamb ribs and drain. Eating it can relieve osteoporosis in the elderly, nourish the skin and beautify the middle-aged, and improve brain function and height in the young. It also has obvious therapeutic effects on symptoms such as chronic colitis, gastritis, and tracheitis.