Ingredients: 700g of ox head meat and 2 potatoes.
Accessories: vegetable oil, salt, ginger 10g, star anise 1g, pepper 1g, cinnamon 5g, tsaoko 1g, rock sugar 5g, red soy sauce 5g, one green onion, three spicy skins, and soy sauce1g.
1, cut the ox head meat, slice the ginger, wash the spicy skin, wash the onion and cut into sections, and other seasonings will do.
2. Cool the oil in a hot pot, and burn the oil to 80%. After the tauren meat is fried, add spices and ginger and stir fry.
3. Add braised soy sauce and stir-fry with soy sauce to make the sauce smell.
4. Pour a proper amount of high-alcohol liquor or cooking wine along the edge of the pot, stir well and leave wine aroma, then add mature vinegar to remove the fishy smell.
5. Fill the bull's head with water, add rock sugar, green onions and spicy skin to boil, and turn to medium-low heat for 40 minutes.
6. Wash the potatoes, peel and cut into pieces, and stir fry evenly in the pot.
7. Add salt and stir well, and continue to burn for 20 minutes until the potatoes are easily broken.
8. Add appropriate amount of chicken essence and stir-fry evenly. Put it in a pot and sprinkle with parsley.