Chinese Food
Stewed oxtail with patchouli and pickled peppers
(98149 views)
Oxtail soup with strong fragrance. The secret comes from the fresh and leafy agastache leaves. It's accompanied by Sichuan's unique red sharp pickled peppers. The oxtail stewed in this way is not only suitable for sticking autumn fat in late autumn, but also nourishing qi. The traditional cooker needs 24 hours to stew the soft oxtail, which can be easily completed in more than one hour. It's very simple to keep healthy and nourishing. -
Cooking ingredients
Cooking Steps
Step1:Main materials are read
Step2:Cut red sharp pickled peppers into sections. Wash and drain the fresh agastache leaves and cut into small strips
Step3:Pour cold water into the pot, add some ginger slices and cooking wine, blanch the oxtail for 5 minutes, make the meat compact, force the bleeding water and fishy smell, drain the water for standby
Step4:Stir fry - add some peanut oil to the wok and bring to 70% heat. Add in red robe pepper, red sharp pickled pepper, ginger slices and garlic cloves and stir fry
Step5:Pay attention not to heat too much. Avoid the pepper turning black. Add sugar, cooking wine, and soy sauce to stir fry slowly until the red oil is out of the heat
Step6:Pour the stir fried soup into the inner of the ah pot. Put the boiled oxtail into the pot. Add some water to marinate the oxtail
Step7:Close the lid and select the soup making function, then you can wait
Step8:5 minutes before starting the pot. Add a little salt and soy sauce to taste. Sprinkle the cut fresh agastache leaves into the lid and continue the pot.
Step9:Try the softness. It's just fine. It's ready for the table.
Cooking tips:1. If you choose a fatter oxtail, you can use less peanut oil. Blanch and stir fry the butter to make it more fragrant; 2. Mix the amount of iced sugar and raw soy sauce according to your preference. There are skills in making delicious dishes.
