Chinese Food
Braised oxtail
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A few days ago, I happened to see a top chef in a food column teaching braised beef tail. Suddenly I was greedy. So I want to make and taste it. Or it has to be taught by the chef. A few seasonings make the oxtail taste good. It's also smooth and tender. It takes a long time. Simmer it for nearly 5 hours with a small fire. It can be seen that the time cost of this oxtail is high enough. But in order to eat this. Waiting is worth it. -
Cooking ingredients
Cooking Steps
Step1:Soak the oxtail slice in water for 15 minutes. Remove the excess blood water insid
Step2:Put it in a cold water pan. Boil it in high heat. After the froth comes out, use chopsticks to clamp the oxtail. Rinse it in the water and clamp it out
Step3:Pour a little oil into the frying pan. Stir fry the garlic cloves and scallions to make them fragrant
Step4:Turn the small and medium heat. Stir fry the oxtail in the pot to change its colo
Step5:Pour in the right amount of soy sauce, soy sauce, sugar and salt. Stir fry and color, then pour in the right amount of hot water. The water should be less than the oxtail
Step6:Pour it into the casserole. The electric casserole I use. Choose the old hot soup program. It's timed for 4 hours; there's no electric casserole. It's OK to use the ordinary casserole or wok. Choose a small fire and simmer slowly
Step7:Taste the maturity of oxtail. Put carrot in 10 minutes before the start of the pot. Stew and dish out. If you want the soup to adhere to the oxtail surface, you can thicken the soup and sprinkle the juice on the oxtail
Step8:Fresh and tende
Cooking tips:It's more refreshing to remove impurities with oxtail blanching water; the seasoning can be adjusted according to the taste. I personally think these seasonings are enough. White sugar is fresh, cinnamon is magnified and so on. It will lose the soft and smooth taste of oxtail. It's too thick; before you leave the pot, you can feel free to hook up the soup. There are skills in making delicious dishes.
