Braised oxtail

Overview

The chef has always advocated a cooking direction that respects the original taste of ingredients, relies on health principles, and strives for simple operation. However, although some dishes have outstanding ingredients and are healthy delicacies, the preparation is really time-consuming and laborious. Fortunately, the Chinese New Year is approaching, and we have time to spare each other during the long holiday, so the chef will share his skill with everyone - braised oxtail. By the way, when I uploaded this dish, it happened to be the Chinese Lunar New Year. I think many friends have the energy at all times. I don’t want to mislead you. As long as you are willing to spend a few hours, a delicious braised oxtail meal will always make you feel worth it.

Tags

• hot dishes
• cinnamon
• cooking wine
• garlic
• light soy sauce
• nutmeg
• olive oil
• onions
• oxtail
• star anise
• sweet noodle sauce
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the oxtail (1000 grams of clean oxtail, skin and fat removed) in water for 30 minutes

   

2. 2 Cut half of the ginger into 1.5cm square pieces, and cut the white part of the required green onion into 3cm pieces

   

3. 3 Chop the remaining ginger, green onions, and required garlic into fine pieces. If you can eat chili peppers, you can chop a few more fresh chili peppers

   

4. 4 Prepare nutmeg, cinnamon (1.5cm square is suitable), peppercorns, star anise and bay leaves and set aside

   

5. 5 Use a measuring cup to prepare 50 ml of cooking wine, pour it into a small bowl and set aside

   

6. 6 Use a measuring cup to prepare 75ml of light soy sauce, pour it into a cooking wine bowl and set aside

   

7. 7 Prepare 3 small tablespoons of sweet noodle sauce and set aside

   

8. 8 Put the oxtail soaked in water into boiling water and cook for 5 minutes

   

9. 9 Then take out the oxtail and wash it with water

   

10. 10 Put the oxtail, ginger slices and green onion segments into boiling water in a large pot. The water should cover the oxtail by about 5 cm

    

11. 11 Cover and simmer over medium-low heat for 2 hours. Do not add any condiments except the ginger and scallions you just added

    

12. 12 After 2 hours, remove the oxtail from the soup. At this time, the oxtail should not be completely stewed, and the meat is still a little tight

    

13. 13 At this time, the oxtail soup is milky white. Although we will not use it again in this dish, it is a high-quality stock and can be stored (after it cools, it can be placed in a safe and frozen in the refrigerator for later use). And by processing it a little, it becomes a delicious oxtail soup. We will talk about it in detail next time when we have the opportunity

    

14. 14 Put an appropriate amount of olive oil/peanut oil in the frying pan, heat it, add a little salt according to taste, add nutmeg, star anise, peppercorns, cinnamon and bay leaves, stir-fry for 1 minute

    

15. 15 Add the oxtails, and then add the minced ginger, green onions, and garlic prepared earlier. Friends who can tolerate spicy food can add some chili peppers at the same time, stir-fry a few times, and stir-fry the seasonings evenly

    

16. 16 After stir-frying for 1-2 minutes, add cooking wine, light soy sauce and sweet noodle sauce, continue to stir-fry until the juice is gone after about 5 minutes

    

17. 17 Put the juiced oxtail back into the large bowl, put it in the steamer, put enough water in the steamer, and the water has already boiled when you put the oxtail in, steam for 1 hour

    

18. 18 After the oxtail is steamed, place it on the plate again to remove the condiments and oily soup in the steaming bowl. After almost 4 hours of hard work, the oxtail at this time is delicious and can be regarded as an excellent dish.