1kg oxtail, 1 scallion, 10 garlic cloves, 1/2 onion, salt, pepper, seasoning (1 tbsp soy sauce, 2 tsp finely chopped green onion, 1 tsp minced garlic, added salt, sesame powder, chili powder).
1) Cut the oxtail into 5cm long pieces and soak in cold water to remove blood.
2) Wash green onion, garlic and onion, cut green onion into 7-8cm long strips, cut onion into thick strips and prepare seasoning.
3) Add 10 cups of water to the pot, then add the oxtail, garlic, chopped green onion and onion in order, and heat over high heat.
4) When it starts to vent, change to low heat and cook for 25 minutes, turn off the heat, simmer for about 15 minutes, drain off the pressure and open the lid.
5) Serve with chopped scallions, salt, pepper and seasoning.
Note: Oxtail needs to be heated for a long time to be crispy and flavorful, with a pressure cooker it is possible to get in a short time what you would get after a long cooking time.
Method 2:
Raw materials: 750 grams of oxtail, 250 grams of canned bamboo shoots, 75 grams of matsutake mushrooms, 100 grams of peas, 1500 milliliters of hot chicken broth, 25 grams of peanut oil, 10 grams of salt, 4 grams of pepper, 2 grams of monosodium glutamate, 2 dried chili peppers, 50 grams of cooking wine, 50 grams of scallions, 15 grams of sesame seeds (roasted), 3 big spices.
Production: 1, the matsutake mushrooms after the water after washing, cut into 3 mm thick umbrella-shaped slices; dried chili peppers washed, remove the root, remove the seeds; green onion head washed, cut into 1.5 cm square dice; canned bamboo shoots are also cut into the same size as the green onions of the dice
2, will be the oxtail to remove the net dirt, washed, chopped into segments, put into a pot of boiling water, scalded blood foam, fish out, wash, and put into a pot of clean water. Into the oxtail, boiling, skimming foam, add ingredients, dried chili and pepper, cook for 4 hours, skim the floating oil and foam twice in the middle, when the oxtail section is cooked, fish out, wash
3, after the net pot of hot chicken broth, after the boil, put the oxtail section, keep warm
4, the stewing pot put peanut oil, burn 50% hot, put the diced scallions, stir fry until broken, put the slices of birch mushrooms, bamboo shoots, slightly Stir-fry, cook the oxtail soup over Luo, pour into the stewpot, boil, add peas, wine, salt, white pepper and monosodium glutamate, adjust the taste, put the oxtail and hot chicken broth, boil
5, when serving, respectively, into six bowls, the first bowl of each put 1/6 of the section of the oxtail, each bowl sprinkled with sesame seeds, can be. Characteristics: Ingredients tender, clear soup, mellow aroma
Note: 1, buy oxtail can ask the seller on behalf of the chopped pieces. 2, after stewing can add a little bit of chenrez wine (sherry), add more flavor. Korean oxtail soup practice First of all, the oxtail, cut into pieces, wash, put into the pressure cooker with the fire simmering. After 10 minutes, remove the oxtail and season with salt, pepper, green onion, garlic, and soy sauce, then put it back in and simmer again. Prepare salt, pepper and chopped green onions separately. To remove the flavor of oxtail, add celery, carrot and onion and simmer. The celery used to remove the smell is rich in fiber, which has the effect of replenishing vitamins and inorganic substances while removing the greasy smell.
Method 3:
Tomato oxtail soup is introduced to you
1 oxtail (1000-1500 grams), 500 grams of tomato paste, 100 grams of sugar, 20 grams of refined salt, a little monosodium glutamate (MSG), 1 onion, 150 grams of carrots, 150 grams of celery, 2 slices of parsley leaves, 200 grams of pasta shaosi, 150 grams of diced boiled turnip, 150 grams of canned peas .
1, the oxtail removed hair, debris wash; onions, carrots cut into pieces; celery choose to wash, cut section;
2, the pot put 6000 grams of water, put the oxtail, high fire on the boil, and then moved to a micro-fire, skimming the still learning mold, put onions, celery, carrots, parsley leaves to cook for 2-4 hours, at any time to replenish the water, to maintain the soup volume of 4,000 grams, and constantly skim off the end of the floating, so as to avoid soup turbid;
3, beef tail cooked, soup to over Luo, in the tomato sauce, salt, sugar, noodles less Si, stirred into thin soup, and then boiled, put monosodium glutamate (MSG);
4, the oxtail of the big bone removed, the lower half of the cut into 20 parts, respectively, put into the boiled carrots, canned peas, can be eaten. The soup is thick, sweet and fresh tasting. Oxtail - As the saying goes, "You can't judge a book by its cover." The same goes for oxtail: it looks unassuming, but it's absolutely superb for cooking. One end of the oxtail is thicker than a fist, the other is as thin as an index finger, and the meat on the side is thicker than the book.
Method 5:
Kimball Oxtail Soup
Ingredients: fresh oxtail a large, beef, cabbage, each 160 grams, carrots, tomatoes, potatoes, each 400 grams of ginger, green peas kernel each 40 grams of granulated sugar two teaspoons of sugar, the right amount of water
Methods: (1) oxtail chopped, blanch and cleaned, into the pot of boiling water; ginger patted into the pot of pot with the carrot ( carrot), potatoes, cut into pieces, and then into the pot of boiling water, the carrots ( carrots), potatoes, and then into the pot of boiling water, the carrots ( carrots). (carrots), potatoes cut into pieces, tomatoes cut into chunks, shredded cabbage, green beans cleaned; beef 刴 velvet, seasoned evenly oxtail boiled for about two hours and a half, under the carrots boiled for half an hour; add potatoes, tomatoes, potatoes, seasoning when soft, under the cabbage (cabbage), beef boiled and added green beans can be rolled up
Note: (1) oxtail should be peeled after the soup, more fresh flavor, nutrient-rich such as cabbage first fried and then soup If you fry the cabbage before making the soup, it will increase the fresh flavor of the soup