Braised oxtail: suitable for all ages and rich in nutrition(hong shao niu wei lao shao jie yi ying yang feng fu )

Braised oxtail: suitable for all ages and rich in nutrition

Introduction:

"Oxtail, the most active part of cattle, is rich in muscle and bone, less fat, rich in gum, and has high nutritional value. It is suitable for all kinds of people, especially for the elderly and children. Carrots are rich in vitamins and minerals. It contains carotene, which can treat night blindness, protect respiratory tract and promote children's growth. Roast beef with carrot is a popular classic home style dish. The combination of carrot and oxtail can also have the same effect. It can not only use vegetables to absorb the fat in oxtail, but also promote the absorption of carotene. The taste and nutrition are more balanced. Because there are many muscles and bones on oxtail, it takes a long time to stew. I usually like to stew oxtail until it is basically crispy, then take it out for seasoning, and simmer it again until it tastes good. In this way, you can not only get the rich white and delicious oxtail soup, but also eat the rich and mellow oxtail meat. It's killing two birds with one stone

Production steps:

Step 1: prepare all materials;

Step 2: soak the tail for 2-3 hours in advance or overnight, change the water for 2-3 times until the water color is clear, and there is basically no blood foam spilling. Wash the oxtail and drain;

Third step: make a pot of water, add the Baijiu to the bottom of the pot, add a little white wine, continue to cook for 10 minutes after boiling, remove the surface froth.

Step 4: take out the oxtail and clean it with warm water;

Step 5: put the oxtail into the casserole again, add warm water, wash the shallots, knot and put them in;

Step 6: boil over high fire. If there is foam on the surface, continue to remove it;

Step 7: add a few drops of white vinegar;

Step 8: close the lid, turn the heat down and simmer slowly;

Step 9: after about 2 hours, the oxtail has been cooked to 7 mature, and the soup is thick and white;

Step 10: take out the tail, slice the onion, peel the carrot and cut into hob pieces, and peel the garlic;

Step 11: put a little oil in the pan, fry the tail until the surface is brown, and set aside;

Step 12: add garlic, onion and carrot, stir fry until onion is transparent and fragrant, and the surface is slightly scorched;

Step 13: add the fried oxtail;

Step 14: add the raw soy sauce, the old soy sauce, the high soup (the soup I used to stew oxtail), the fragrant leaves, the rock sugar and the salt in turn, and the amount of the soup can be level with the ingredients;

Step 15: stir well and bring to a boil;

Step 16: turn the heat down, cover and simmer;

Step 17: after about 30 minutes, cook until the oxtail is cooked and rotten, then collect the juice over high heat;

Step 18: drizzle with a few drops of sesame oil, put them on a plate, sprinkle with chopped garlic leaves and chew them~~

Materials required:

Cow tail: 500g

Onion: one

Carrot: one

Shallot: 3 ~ 4

Garlic: 7 ~ 8 pieces

Garlic: a little

Highly Baijiu: a little

White vinegar: a few drops

Edible oil: a little

Soy sauce: 20ml

Old style: 8ml

Soup: moderate amount (can be used to stew oxtail soup)

Salt: right amount

Sugar: 10g

Fragrant leaves: 2 pieces

Sesame oil: a few drops

Ground black pepper: right amount

Precautions: 1. It's better to ask the seller to help chop the oxtail in advance and remove the excess oil; 2. Soaking the oxtail in advance can remove part of the blood, which is to weaken the fishy smell of the oxtail; 3. The oxtail should be cleaned with warm water to clean the oil on the surface; 4. When stewing the oxtail for the first time, as long as the meat on the oxtail is soft, there is no need to remove the bone; 5. The amount of various seasonings, Adjust according to your own preference; 6. Finally, collect the juice in a big fire and wrap the soup evenly on the oxtail. A few drops of sesame oil before leaving the pot can not only improve the taste, but also enhance the color.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: other

Chinese PinYin : Hong Shao Niu Wei Lao Shao Jie Yi Ying Yang Feng Fu