Braised Oxtail
| Oxtail 1250g | Carrot (optional) 1 root |
| Peppercorns 30 pieces | Dried chili 2 |
| Star anise 3 | Cinnamon 1 block |
| Dahurian Angelica 2 blocks | Amomum villosum (it doesn’t matter if you don’t have it) 3 |
| Tangerine peel 1 block | Licorice 1 block |
| Huadiao wine (yellow wine) 200ml | Braised soy sauce 20ml |
| Salt Appropriate amount | Pepper A little |
| Garlic seeds 5 | Ginger slices 5 tablets |
| Scallions 3 roots |
Step 1
Soak the oxtail in water for about half an hour, pour out the blood, then add it to the pot with cold water, turn up the heat and boil the blood foam
Step 2
The boiled blood foam must be scooped out in time, otherwise the oxtail will have a strong smell if it is boiled in unclean water, so all the blood foam must be boiled out, that is, it must be cooked for a few more minutes after boiling, and remember to turn it over halfway. noodle,
Step 3
After cooking, take out and wash with water
Step 4
Prepare the spices: amomum villosum, licorice, angelica dahurica, tangerine peel (the above four can be put into the seasoning bag), cinnamon, star anise, Sichuan peppercorns, dried chilies, garlic, green onions and ginger slices.
Step 5
Carrot cutting and rolling blade
Step 6
Heat oil to 150 degrees and fry carrots until golden brown.
Step 7
That's it, the surface is wrinkled so that the carrots won't fall apart easily.
Step 8
Then fry the oxtail until the surface is slightly brown, which can remove some of the fat and seal the meat.
Step 9
Put tea oil in the pot, sauté Sichuan peppercorns and dried chili peppers over medium heat until fragrant. Children don’t like spicy food, so add less. If you like spicy food, you can add more. Be careful not to fry them. Remove the Sichuan peppercorns and dried chili peppers and throw them away.
Step 10
Add onion, ginger and garlic and sauté until fragrant. You can also stir-fry star anise and cinnamon until fragrant.
Step 11
Pour the fried spices and oil into the soup pot, add the oxtail, add Huadiao wine and stir-fry until the aroma of the wine comes out.
Step 12
Add braised soy sauce, pour in clear soup or water just enough to cover the oxtail, add rock sugar, pepper and a small amount of salt, add the seasoning packet, bring to a boil, then turn down the heat and simmer slowly for about two hours. The appropriate amount of heat is when the soup is boiling.
Step 13
When the meat can be pierced with chopsticks but is still a bit hard, add the carrots and stew together.
Step 14
Simmer until the meat can be easily pierced with chopsticks. If there is still too much water, reduce the juice over high heat.
Step 15
Then take out the oxtail and carrots
Step 16
Strain the spices in the soup and start to thicken the soup over high heat.Be sure to stir constantly and there should be no mushy pan. When the soup thickens, remove from the heat and when the bubbles disappear, add a spoonful of oil. Do not stir, otherwise the oil and soup will mix and the purpose of brightening the soup will not be achieved. Pour the soup directly onto the dishes.
Step 17
A plate of fragrant, soft and tender braised oxtail is ready. Braised oxtail cooking tips
