condiments

Oxtail 1 root

condiment

salt

8 grams

soybean

25 grams

crystal sugar

20 grams

verdant

1 root

energy

1 small piece

garlic

1/2

Eight angles

three

Sichuan pepper

5 capsules

Angelica dahurica root

2 tablets

villous amomum fruit

four

Mircia

5 tablets

Amomum tsao-ko

1

Dried orange peel

1 block

Fennel seed

5 capsules

yellow rice wine

25 grams

vegetable oil

2 tablespoons

Braised oxtail

1. Prepare all the materials and wrap the seasoning with gauze.

2. After the oxtail is cut, soak it in cold water for about an hour to remove the blood.

3. Put the oxtail in cold water, add a little onion and ginger to boil, skim the floating foam and cook for three minutes before taking it out. Take out the cooked beef and remove the onion and ginger for later use.

4. Prepare another pot, add rock sugar and a little water and stir fry until the color turns red.

5. Then pour the beef soup into the pot, add the fried sugar to boil, and add soy sauce and yellow wine.

6. Then put the oxtail into the soup, put it in the seasoning bag and boil it.

7. Put a little oil in another pot and heat it. Put the onion, ginger and garlic into the fire and fry until brown and fragrant.

8. Pour into the pot of beef stew, bring to a boil, cover the pot and turn to low heat until the oxtail is soft and rotten.

Cooking tips

1, the oxtail is best to sell beef;

2, the oxtail should be cooked in cold water, which will make the blood more thorough and reduce the fishy smell;

3. Cooked beef can be used to clean the foam, which will make the taste better;

4. It is better to stir-fry or stir-fry the onion, ginger and garlic in the stew.

Oxtail is more difficult to stew than beef. If it takes three to four hours to use an ordinary pot, if you can't wait, you can simmer for an hour, then change to a pressure cooker for 25 minutes and simmer for half an hour. If you only use the pressure cooker, the taste will be bad.