Oxtail, as a cooking material, has always played a special role in Chinese food. After cooking, the color is bright red, the taste is soft and tender, the taste is rich and mellow, and the aroma is appetizing, which constitutes the unique flavor style of this dish. This dish should pay attention to a few things: 1, oxtail has a strong smell, so the water should be transparent, cold water should be put in the pot, the amount of water should be wide, blood foam should be removed in time, and the water should be washed after it comes out. 2. When the oxtail is fried, the seasoning should be thick. The amount of onion, ginger, garlic, star anise, cinnamon, dried tangerine peel and pepper is larger than that of ordinary dishes, especially the amount of yellow wine, about 1250g oxtail and 200g yellow wine is appropriate, and it is best to cook with hot oil when the aroma overflows. Only in this way can the taste of ethanol contained in it be organically integrated with the soup. It is best to choose authentic Shaoxing yellow rice wine for yellow rice wine. 3. When the oxtail is fired, it is not advisable to use too much soup, because the taste stage of raw materials is better when the overall firing temperature is 2/3. If there is too much soup, just like cooking oxtail soup, the taste of raw materials is mostly lost in the soup, which makes the taste of seasoning unable to concentrate on oxtail. According to experience, it is advisable to just drown the oxtail, and the heat is enough to keep the soup glug. 4, the oxtail must be cooked tender, the state is that the oxtail is caught in the plate, and the meat can be easily taken down with chopsticks. 5, the soup should be thick, and it should be thick with original juice. Only in this way can the original soup, original soup and original flavor of the dishes be guaranteed.

American chef

mild

1 hour

primary

List of ingredients—

Main ingredients:

Cow's tail

1250g

Accessories:

Carrots (not needed)

1 root

Sichuan pepper

30 capsules

Red pepper

two

Eight angles

three

cinnamon

1 block

Angelica dahurica root

2 yuan

Amomum villosum (it doesn't matter if you don't have it)

three

Dried orange peel

1 block

licorice

1 block

Carved wine (yellow rice wine)

200 ml

Braised sauce

20 ml

salt

Proper amount

pepper

1?o'clock

Garlic seed

five

ginger slice

5 tablets

verdant

3 pieces

—Cooking steps—

1. The oxtail is soaked in water for about half an hour, then the blood water is poured out, and then the pot is put in cold water, and the bleeding foam is boiled by fire.

2. The boiled blood foam should be scooped out in time, otherwise it will be cooked in unclean water, and the fishy smell of oxtail will be relatively strong, so all the blood foam must be cooked, even if it is boiled, it will take a few more minutes. Remember to turn over halfway.

3. Take it out after cooking and wash it with water.

4. Prepare seasonings: Amomum villosum, Glycyrrhiza uralensis Fisch, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae (the above four can be packed in a seasoning bag), Cinnamomum cassia, Illicium verum, Zanthoxylum bungeanum, dried Chili, garlic, onion and ginger slices.

5. Carrot cutter blade

6. Heat oil to 150℃, add carrots and fry until the surface is golden.

7. That's it. There are wrinkles on the surface, so carrots are not easy to stew.

8. Fry oxtail until the surface is slightly yellow, which can remove some oil and seal the meat quality.

9. Put the tea oil in the pot, stir-fry the pepper and dried peppers. Because children don't eat spicy food, they put less. If they like spicy food, they can put more. Be careful not to fry it, take out the pepper granules and dried peppers and throw them away.