Stewed oxtail in red sauce(hong dun niu wei )

Stewed oxtail in red sauce

Raw materials for red stewed oxtail:

Raw oxtail 3kg, big sauce 50g, sesame oil 100g, scallion 125g, ginger 25g, garlic 50g, monosodium glutamate 5g, cooking wine 100g, starch 75g, stew sauce 50g, sauce 200g, chicken soup 500ml, soy sauce 75g, refined salt 25g, sesame noodles 50g (baked), black pepper noodles 5g.

Processing steps of red stewed oxtail

1. Cut the raw oxtail into sections according to the joints and soak it in water for 4 hours.

2. Take out the raw oxtail, control it dry, put it into the boiling water pot and cook it thoroughly, remove the hair, then soak it with clean water and control the water.

3. Heat up the frying pan, add sesame oil to heat it, add large ingredients, scallion, ginger and garlic, stir fry the flavor, add stew sauce, cooking wine, soy sauce, oxtail and proper amount of water, bring to a boil over high heat, then cook over low heat until eight mature, pick up the large ingredients, scallion, ginger and garlic, then take oxtail out, put it into the basin, and add the sauce (with onion and ginger, sesame oil, soy sauce and sesame noodles) Black pepper noodles, garlic puree, salt mixed juice), chicken soup, monosodium glutamate, cooking wine, steaming until soft rotten, take out, into the spoon, the fire boil, close the juice, with starch thicken, sprinkle sesame oil, sprinkle with sesame oil

The characteristics of red stewed oxtail are as follows

Oxtail soft rotten, delicious taste, bright silver red.

Stewed oxtail in red sauce

Red stewed oxtail is a dish, the main ingredient is raw oxtail, ingredient is chicken soup, seasoning for soy sauce, salt, sesame noodles, etc., through cooking and starch thickening.

essential information

Stewed oxtail in red sauce

[cuisine] Korea

[taste characteristics] oxtail is soft and rotten, delicious and bright in silver color.

Raw materials

Raw oxtail 3kg, big sauce 50g, sesame oil 100g, scallion 125g, ginger 25g, garlic 50g, monosodium glutamate 5g, cooking wine 100g, starch 75g, stew sauce 50g, sauce 200g, chicken soup 500ml, soy sauce 75g, refined salt 25g, sesame noodles 50g (baked), black pepper noodles 5g.

Production process

1. Cut the raw oxtail into sections according to the joints and soak it in water for 4 hours. 2. Then take out the raw oxtail, control dry, put it into the boiling water pot, boil it thoroughly, remove the hair, then soak it with water, control the water. 3. Heat the frying pan, add sesame oil to heat it, add in large ingredients, scallion, ginger and garlic, stir fry the flavor, add stew sauce, cooking wine, soy sauce, oxtail and proper amount of water, bring to a boil over high heat, then use low heat to cook until eight mature, pick up the large ingredients, scallion, ginger and garlic, then take oxtail out, put it into the basin, and add the sauce (with onion, ginger, sesame oil, soy sauce and sesame noodles) Black pepper noodles, garlic puree and refined salt), chicken soup, monosodium glutamate, cooking wine and refined salt, steam until soft and rotten, take them out, pour them into a spoon, heat them and bring to a boil, collect the concentrated juice, thicken them with starch, pour in sesame oil, sprinkle them with sesame noodles and turn them over.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Dun Niu Wei