Braised oxtail is one of the halal dishes. Oxtail is the main product. The cooking techniques of braised oxtail are mainly braised, and the taste is home-cooked. Palate: The color is oily, the meat is thick, and the meat is fragrant and mellow.
"Braised oxtail" is a traditional and famous dish in Shaanxi. It was the main meat of Guanzhong people as early as the Zhou Dynasty. It is said that after Qin Shihuang unified the six countries, he felt empty on his way out on a patrol and walked into a restaurant. Coincidentally, the shop had sold out of beef on that day, except for one oxtail. The owner stewed it in a pot and prepared to eat it himself. At this time, he had to serve it fearfully and present it to Qin Shihuang. Unexpectedly, Qin Shihuang had never eaten such a delicious oxtail. Not only did he not blame the shopkeeper, he rewarded him heavily. This dish has been continuously improved through the ages and has been passed down to this day.
Braised oxtail
By RhettWalsh
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for Braised oxtail
1
Blanch the oxtail first: Put the oxtail in the pan, add water, boil for a while, and serve.
2
Add water to the pressure cooker, bring to a boil, add the blanched oxtail, add soy sauce, salt, spring onion, ginger slices, and aniseed.
3
Cover and add the valve, put on the atmosphere and heat slightly lower. After 40 minutes, turn off the heat, take out the oxtail and place it in the soup basin.
4
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5
Cut potatoes and carrots into hob pieces and fry them in an oil pan until golden yellow.
6
Spread the fried potatoes and carrots on the oxtail, pour on the sauce of the original oxtail stew, and steam for 20 minutes.
7
After steaming, grate out the original juice and place it in a wok. Pour the oxtail, potatoes, and carrots into the plate upside down. Add water to the frying pan and stir with starch to make a sauce. Pour on the oxtail.