Red-burned cowtails
By VicentaLakin
A few days ago, in a food field, the top chef taught to cook a cow's tail and suddenly lost it. So I wanted to do it and taste it. Or the chef has to teach it. A couple of sauces make the tail taste good. It's almost five hours with a little fire. This cow's tail has a high time cost. But it's worth waiting for。
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- simple
Steps for Red-burned cowtails
1
Cowtail sliced in water for 15 minutes
2
In the cooling pan, the fire boils, and when it comes out, the chopsticks grab the cow's tail, and when it's clean in the water, it comes out
3
There's a little oil in the frying pan
4
Turn the fire, turn the cow's tail into the pot and turn the color
5
Pour in the right amount of sauce, raw smoke, sugar, salt. Pour in the right amount of hot water
6
Into the casserole
7
I use a casserole, I choose the old fire soup program, and it's four hours. I don't have a casserole, I can use a normal casserole or frying pan
8
Taste the maturity of a cow's tail, put it in a carrot block 10 minutes before the start of the pot, then come out with a plate, want the soup attached to the cow's tail, so you can hook up the soup, then spill it on the cow's tail
9
It's fresh, it's tenderRed-burned cowtails Make Tips
Cowtail water is cleaner to remove impurities; the sauce can be adapted to tastes, and I personally believe that enough sauce, white sugar, magnification of cinnamon, etc., would be too thick to lose the taste of the tail, and whether the soup juice is free before it comes out。