Red-burned cowtails
By VicentaLakin
Cowtails, which are the most frequently active part of cattle, are rich in bones and fat, are gel-rich, have a high nutritional value and are suitable for consumption by a wide variety of people, especially the elderly and children. Carrot, rich in vitamins and minerals. It contains carrots, which are often eaten to treat night blindness, protect the respiratory tract and promote the growth of children. Carrot beef is a popular classic. Combining carrots with cowtails can also have the same effect, absorbing the fat from cowtails with vegetables, and promoting the absorption of carrots, a more balanced taste and nutrition. It takes a long time to cook because there are more bones on the cow's tail. I usually like to cook the cow's tail to the basics, and then take it out and taste it again. It's so beautiful to have a big, white cowtail soup and a fragrance
Recipe Recommendations
- cow's tail 500G
- onion a
- carrots a
- shallots
- garlic
- green garlic a little
- high-alcohol liquor a little
- white vinegar few drops of
- edible oil a little
- soy sauce 20ml
- soy sauce 8ml
- broth appropriate amount
- salt appropriate amount
- sugar 10g
- geranyl 2 tablets
- sesame oil few drops of
- freshly ground black pepper appropriate amount
Steps for Red-burned cowtails
1
Prepare all the materials
2
The cow's tail is immersed 2-3 hours early or overnight, with two-3 water exchanges in the middle until the water colour is clarified and there is virtually no spill. - Cleaning the cow tails and preparing the dry water
3
(b) Making a pot of water, putting the cow's tail in a pot, adding a little white wine, and then cooking for 10 minutes after the fire boils, leaving the surface unscathed
4
(b) To extract cowtails and wash them with warm water
5
(b) Reloading the cowtails into the casserole, adding warm water and washing the small onions and filling them in
6
The fire boils, and if the surface is fluttered, then it continues to pass away
7
A few drops of vinegar
8
Cover the lid, turn the fire and cook slowly
9
After about two hours, the cowtails have been boiled to seven years' maturity and the soup is thick and white
10
Pull out the tails of the cow, slice the onions, cut the blades of the carrots, then cut the blades of the leather, and go to the garlic
11
A little oil in the pot, and the oxen's tail will be roasted to the surface yellow, and the reserve will be made available
12
Put it in garlic petals, onions, carrots, turn it to the onion and make it smell transparent, and the surface is slightly charred
13
We're going to have to join the roasted cowtails
14
In turn, the amount of raw, old, high soup, loaf, sugar, salt, and soup and food are flat
15
And it shall be evenly mixed and boiled with a blazing fire
16
(b) Turn the fire and make the stew
17
About 30 minutes later, when the cow's tail is cooked, the fire gathers juice
18
A few drops of perfume, a plate, a piece of garlic leaves