Oxtail is sweet, flat; it has the effect of tonifying qi, nourishing blood, and strengthening muscles and bones. Modern nutritional science also believes that it is rich in protein, energy and phosphorus, calcium, iron, etc., as well as fat, vitamins and so on.

Oxtail is a very good ingredient, but also beneficial to the blood, tonic essence of the efficacy of a strong body, nourishing the role of the face, is regarded as a healthy and nutritious food. According to Chinese medicine, oxtail strengthens the body and nourishes the face.

Oxtail soup is suitable for growth and development, postoperative, post-sickness conditioning people, in the gas under the hidden, shortness of breath and body weakness, weak muscles and bones, anemia, anemia and long illness and yellow eyesight and dizziness of people to eat. It is suitable for people with kidney deficiency, such as impotence and premature ejaculation in men, irregular menstruation in women, loss of libido, lumbar and knee pain, etc.; it can be partially substituted for cattle prod soup; it is also very good for the old and weak.

Braised Oxtail

Materials: oxtail, onion, carrot, potato, rock sugar, pepper, cinnamon, anise, licorice, peel, chili, bean paste, cooking wine, vinegar, green onion, ginger, garlic, soy sauce, salt.

Practice:

(1) oxtail soaked for 2 hours, in the middle of the water can be rinsed three or four times, out of blood; into the pot of boiling water blanch until browned, fish out and rinse clean.

(2) all the materials ready, the pot of oil hot, into the rock sugar stir fry until dissolved; in turn into the onion ginger garlic burst out of the flavor into the chili.

(3) put a small spoon of bean paste, stir fry until the red oil, under the oxtail more stir fry for a while.

(4) Cook the wine and a little vinegar and stir-fry for a while, add soy sauce and hot water until submerged meat, add the box of spices and the rest of the green onion leaves, high heat boil and transfer to the pressure cooker, on the gas after half an hour off the fire; onions, potatoes and carrots cut into large pieces.

(5) Put oil in the pot, fry the onion first, then put in the carrot and potato and stir fry, stir fry until slightly browned, add the pressed oxtail and stock, boil over high heat, then transfer to the pressure cooker, press for 10 minutes after getting on the gas, turn off the heat.

(6) After the pressure cooker is naturally vented, open and fill the bowl. The color is golden red, salty and sweet, the oxtail is soft and glutinous, mellow and not greasy.