Little Sister Gao's Braised Oxtail
Food Ingredients
Oxtail
500g
Carrot
1 root
white radish
half root
Flour
Small amount
Ginger
1 tablet
Wang Shouyi Marinated Material
1 small bag
Raw smoke
right amount
Old smoke
right amount
Oyster Sauce
right amount
Candy
right amount
white granulated sugar
right amount
Yellow rice wine
right amount
Salt
right amount
Step
1
Beef tail soak to remove blood, wash, dry with kitchen paper
2
Ox tail evenly wrapped in flour
3
Put the flour-wrapped oxtail in a pan, add cooking oil, and fry until both sides are browed.
4
Add boiling water and pass the oxtail. Then add ginger, yellow wine, raw soy sauce, old soy sauce, oyster sauce, crystal sugar, salt and marinade bag (in fact, the original prescription of upmaster is to add salt, pepper, geraniol, star anise, fennel and chili, but I am lazy, I will put ready-made marinade bag), boil and foam and put in a pressure cooker.
5
Select hoof tendons in pressure cooker and simmer for 40 minutes. Out of the pressure cooker.
6
Take out the oxtail and soup in the pressure cooker, throw away the marinade bag and ginger, then add carrots and white radishes, and cook the carrots and white radishes in a medium and small fire. During the taste, I felt that it was not sweet enough, so I added white sugar (people who are not sweet in Jiangsu, Zhejiang and Shanghai should not let it go).
7
Cook until the radish is soft and rotten (it took me 20 minutes), and collect the juice over high fire. Just take it out of the pot and put a little coriander if you like. I hate green onions and like coriander, so I always put coriander in it.
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