[beijing] Braised Oxtail

[beijing] Braised Oxtail

1. Soak oxtail slices in water for 15 minutes to remove excess blood inside

2. Put it in a pot of cold water and boil on high heat. After the froth comes out, use chopsticks to clamp the oxtail block, rinse it in the water and remove it.

3. Pour a little oil in the wok, stir fry the garlic cloves and green onions to create a fragrance

4. Turn to medium and low heat, and stir-fry the oxtail to change color

5. Pour in the right amount of soy sauce, light soy sauce, sugar, and salt, stir fry for coloring, and pour in the right amount of hot water, the water should be over the oxtail

6. Pour into the casserole

7. For the electric casserole I use, I choose the old hot soup program, and the time is 4 hours; if there is no electric casserole, you can use a normal casserole or a wok, and you can choose to cook it slowly over a low heat

8. Taste the maturity of the oxtail, put the carrot pieces 10 minutes before starting the pot, simmer and put it out on a plate. If you want the soup to adhere to the surface of the oxtail, you can add a thin layer of gorgon in the soup, and then sprinkle the juice on Oxtail

9. Very fresh and tender

Tips:

Oxtail blanched water removes impurities more refreshing;
The seasoning can be adjusted according to the taste. I personally think that these kinds of seasonings are enough. The white sugar improves the freshness and the enlarged cinnamon will lose the smooth taste of the oxtail and look too heavy;
It is up to you whether the soup is owed or not before it is out of the pot.