♪ Rounding the red ox tail ♪
By VicentaLakin
Today's course is simple and simple, especially with the addition of two-savoury medicine: party membership. It's good, it's bad, it's bad, it's hot. When it comes to drugs, different parts of their roots have different medicinal values. When the final upper part is referred to as “return”, the subject is referred to as “return” and the next small root is referred to as “return”. In the view of Chinese doctors, “return” and “return” have the effect of retrieving blood, whereas “return” has the opposite effect and acts as a living blood. And it's all about flesh and blood, called “and blood”. When used, it is best to note that pregnant women are not fit to use the “back end” section. I'm using the back of the slice this time. Party membership, odour, micro acid, gender flat. The pharmacological value of restitution is mainly in the form of remediate and stamina. It's a delicious "Red Cowtail" that fits well at this time of the cold. Besides, the New Year's Eve Festival is coming, and we can get a happy one
Recipe Recommendations
- oxtail 500G
- quail eggs appropriate amount
- onion one
- Jiang
- onion 2 to 3 roots
- Angelica 5 pieces
- Codonopsis a
- coriander appropriate amount
- geranyl a
- tangerine peel
- yellow wine 30ML
- soy sauce 30ML
- brown sugar 30g
- edible salt a small spoonful
- edible oil 5ml
- white vinegar a little
- soup appropriate amount
- salty and fresh
- braised
- several hours
- ordinary
Steps for ♪ Rounding the red ox tail ♪
1
Prepare all kinds of food
2
The cowtails are immersed with water for several hours in advance, and water is exchanged several times in the middle until the water immersed becomes bright
3
(b) A pot of fresh water that washes the oxen's tail and cools it down (just about 3.40 degrees) and continues to boil for 5-10 minutes after the fire has boiled, during which the surface is unscathed
4
(b) The extraction of cowtails, the cleaning of surface oil with warm water, the drying of water, and the provision of spare water
5
And take sandbaths, and put the well-treated tails into it, and add sufficient water to boil the fire. And if there's foam on the surface, it's still to be thrown out
6
Join the onions, sliced ginger, fragrance, plaque, party membership, etc.
7
Add a little white vinegar, continue to boil in the fire, and then turn the fire with a cuisine of about two and a half ~ three hours (a much faster rate if used with a high-pressure pan) to the tail of the cow, which is 7 to 8 minutes cooked
8
(b) The extraction of cowtails, onions to the skin to cut large pieces, quail eggs to be cooked and skinned, and the preparation of sugar, old smoke, yellow wine
9
(a) Underwater oil and sugar in the pot, small fire heating, until sugar melts and the colour turns to amber
10
Down to the tail of a cow and up to the top
11
(b) Turn to the fire, cook yellow wine along the pot, smoke old, evenly
12
Joined with large slices of onions and continued to flatten
13
I'll add a proper amount of oxentail soup before it's cooked
14
Add salt, mix it, boil it, turn it down, and put a cover on it
15
(b) To boil quail eggs into the pot for about 30 minutes, to mix them evenly, and then to add a cover to continue cooking
16
It's boiled to the bottom of a cow, it's thick, it's boiled to the surface of the food, and it's made of pans. I'll put on some fresh cuisine and a few drops of soy oil, and I'll be on the table。