Anyone who goes to Tianjin Wei should know the Hui restaurant "Hongqishun". This store has a reputation in the heart of authentic Wei Zuizi. One of the must-order dishes when coming here is braised beef tongue tail. It's raining today, and the weather also starts to rain. It has just been warm for a few days. After the light rain, the warm wind immediately hid, which is suitable for cooking this dish.
My method is not authentic. It relies entirely on the ingredients at home, and the taste is still very good. Young and old, remember to pass by and hold a personal venue! Let's start practicing.
Braised beef tongue tail in red
Recipe Recommendations
- oxtail 800g
- beef tongue 500g
- ketchup 80g
- rock sugar 15颗 约10g
- onion 20g
- ginger slices 20g
- pepper 20颗 约8g
- cinnamon 2块 约5g
- octagonal 2颗 约3g
- chili 2根 约4g
- salt 1茶匙 约5g
- cooking wine 4大勺 约35g
- soy sauce 2大勺 约15g
- soy sauce 1/2大勺 约8g
- salty and fresh
- braised
- an hour
- simple
Steps for Braised beef tongue tail in red
1
Cut the oxtail into sections, then add the green onions, ginger slices, and 1 tablespoon of cooking wine into a cold water pot. After boiling over high heat, skim off the floating foam, remove the beef bone pieces, rinse with warm water, and drain the water for later use.
2
Also prepare green onion segments, ginger slices, aniseed, cinnamon, pepper, and a peeled beef tongue (for the preparation of beef tongue, please see the previous black pepper beef tongue).
3
Ketchup is 80g. I use tomato paste left over from making Western food, but I can't use tomato sauce.
4
There is only less than a bottom of the salad oil in the pan. Cook it until it is 40% hot and there is slight smoke.
5
Add tomato paste and stir fry over low heat to produce red oil.
6
Add in the green onions and ginger slices, and stir-fry until fragrant.
7
Add in the oxtail block and oxen tongue block. Don't cut the oxen tongue too small, otherwise it will be very small after pressing.
8
Pour in 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1/2 tablespoons of soy sauce, 1 tablespoons of sea and sky hot sauce, 1 tablespoons of sea and sky seafood sauce, and 15 pieces of rock sugar in turn. After stir-frying evenly, add the ingredients, cinnamon, and pepper. Continue to stir fry.
9
Pour all the fried ingredients into the pressure cooker and add hot water. The water is about 2/3 of all ingredients. After boiling, skim off the floating film and replenish salt and sugar according to your taste.
10
After adding the valve, bring to a boil over high heat. After blowing out, turn to medium heat and press for 40 minutes. There is no pressure cooker. After boiling over high heat, turn to low heat for 1 hour and 30 minutes. Then collect the thick soup over high heat.