Chinese Food
Braised oxtail with Sichuan cuisine
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Oxtail, as a cooking material, has always been in a special position in Chinese food. After the dish is finished, the red and bright color, soft and tender taste, rich and mellow taste, and attractive aroma constitute the unique flavor style of this dish. In this dish, we should pay attention to a few things - 1. The oxtail has a strong smell, so the water should be full. The cold water should be put into the pot. The water volume should be wide. The blood foam should be removed in time. After the water is out, it should be cleaned. 2. When the oxtail is cooked, the seasoning should be strong. The amount of onion, ginger, garlic, star anise, cinnamon, orange peel and pepper is larger than that of common dishes. Especially the amount of yellow rice wine. It is appropriate to mix about 1250g oxtail with 200g yellow rice wine. Moreover, when the oxtail is cooked with hot oil, it is the best when the aroma overflows. Only in this way, the taste of ethanol contained in it can be organically integrated with the soup It can play the role of rich dishes taste. It is better to choose authentic Shaoxing rice wine. 3. The soup should not be too much when the oxtail is fired
Cooking ingredients
Cooking Steps
Step1:Soak the oxtail in water for about half an hour. Pour out the bleeding water. Then put it in the pot with cold water. Boil the bleeding foam over high hea
Step2:The boiled foam should be scooped out in time. Otherwise, it should be boiled in unclean water. The peculiar smell of oxtail will be strong, so all the foam must be boiled out. That is to say, it should be boiled for several minutes after boiling. Remember to turn over the noodles halfway
Step3:Clean with water after cookin
Step4:Prepare spices - Amomum, licorice, Angelica dahurica, tangerine peel (the above four can be put into the seasoning bag). Cinnamon, star anise, prickly ash, dried pepper, garlic, scallion and ginger slices
Step5:Carrot cutting and rolling blad
Step6:Heat oil to 150 degrees. Fry carrots until golde
Step7:That's it. It's wrinkled on the surface. So carrots are not easy to stew.
Step8:Fry the oxtail until the surface is yellowish. Part of the grease can be removed. Seal the meat
Step9:Put the tea oil in the pot. Stir fry the peppers and dried peppers. Because the children don't eat spicy, they put less. You can put more if you like spicy. Be careful not to fry the paste. Take out the peppers and dried peppers and discard them
Step10:Stir fry the onion, ginger and garlic. You can also stir fry the star anise and cinnamon
Step11:Pour the spices and oil into the soup pot. Put in the oxtail. Pour in the Huadiao wine and stir fry until the wine is fragrant.
Step12:Add soy sauce, clear soup or water and just submerge to the oxtail. Add sugar, pepper and a small amount of salt. Put in the seasoning bag. Boil and simmer for about two hours. The quantity of fire is suitable for the soup.
Step13:When the meat can be poked in with chopsticks, but it is still a little hard, put in carrots to stew togethe
Step14:Stew until the meat is easily pierced with chopsticks. If the water is too much, collect the juice in a big fire
Step15:And take out the oxtail and the carro
Step16:Filter the spices in the soup. Start to thicken the soup. At this time, you must keep stirring. There should be no paste pot. Wait for the thick soup to leave the fire. Wait for the bubble to disappear. Add a spoon of oil. Don't stir. In case the oil and the soup can't be mixed to make the soup brighter. Pour the soup directly onto the vegetables.
Step17:A plate of braised oxtail is out of the pot.
Cooking tips:There are skills in making delicious dishes.
