• ½ cup olive oil
  • 30-40 live scorpions, washed
  • 4 ounces fresh pork
  • 1 large garlic bulb, crushed
  • fresh ginger root, about one-inch piece, chopped
  • salt and pepper
  • ½ liter water
  • 1 handful dried Chinese dates
  • 1 handful dried Jujube berries (optional)
  • 1 large carrot, sliced


  1. Heat the oil in a large wok. 
  2. Stir-fry the scorpions for 20 seconds.
  3. Add the pork, garlic, salt and pepper.
  4. Stir-fry briefly, then add the water slowly.
  5. Add the other ingredients and simmer on a low heat for 40 minutes.

Scorpions have a woody taste and should be eaten whole, except for the tip of the tail.

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