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Stewed Oxtail in Cantonese Cuisine
Stewed Oxtail with Black Pepper Butter

Main Ingredients: 750g fresh oxtail.

Accessories: 100g of garlic, 100g of ginger, 50g of scallion, 2 coriander leaves.

Seasoning: 50g of butter, 6g of crushed black pepper, 75g of black pepper sauce, 300g of Lee Kum Kee braising sauce, salad oil.

Methods:

1. Thaw the oxtail, fry and set aside.

2, garlic, ginger, scallion pieces fried incense to be used.

3, with one part of Lee Kum Kee braising sauce with 2 parts of second soup, 3 parts of beer, add fried spices and oxtail, into the pot to cook for 60 minutes until the oxtail is soft and cooked, pull out and pick up the spices to be used.

3, the pot under the butter melting, down into the black pepper sauce, a little broth boiling, add the oxtail burned slightly cooked, thickening, sprinkle into the black pepper crushed, out of the pot on a plate, sprinkle with coriander leaves can be.

Oxtail casserole

Main Ingredients

Oxtail 500g

Carrot 2

Supplementary Ingredients

Salt 1 tbsp

Soy Sauce 20g

Old Soy Sauce 10g

Ice Cream 20g

Scallion half

Ginger 1 small piece

Garlic 1 /2 heads

25 grams of yellow wine

1 marinade packet

Steps for braised oxtail

1

Cut the oxtail into small sections, soak in water for more than 1 hour to soak the blood, remember to change the water halfway through.

2

Soaked oxtail, put into the pressure cooker, add ginger slices, yellow wine, according to the regular mode of oxtail pressing soft.

3

Take out the pressed oxtail, in take a big bowl of soup and set aside.

4

Cut the carrots into hobnail pieces.

5

Marinade into the packet standby (marinade details see tips), onion cut long sections, ginger sliced, garlic peeled.

6

Heat the oil in a pan and add the rock sugar.

7

Stir fry the sugar color.

8

Add beef broth, soy sauce, dark soy sauce and yellow wine.

9

Marinade packet, green onion, ginger and garlic, bring to a boil over high heat.

10

When the water boils, add oxtail and carrot.

11

Bring to a boil over high heat, then turn down the heat and simmer for about 20 minutes until the carrots are broken off and the oxtail is flavored.

12

Open the lid and add salt.

13

Stir-fry over high heat until the soup thickens.

Tips

Materials for the marinade packet: 3 star anise, 5 peppercorns, 2 slices of Angelica dahurica, 4 sand nuts, 5 slices of allspice, 1 grass nut, 1 piece of tangerine peel, 5 fennel seeds.