Braised Oxtail with Sauce
1.
Cutting ingredients:
Slice the ginger and smash the garlic. Cut the onion and tomato in quarters into large pieces.
2.
Oxtail treatment:
It is best to buy oxtails that have been cut into sections, or be cut into sections by professionals before buying. Otherwise it's hard to deal with!
After a little cleaning, use a kitchen paper towel to absorb water on the surface. Heat up a wok and add 1 tablespoon of cooking oil to fry the oxtail on both sides until fragrant. When the surface is slightly browned, take it out and set aside.
3.
Cooking process:
Add 1 tablespoon of edible oil to the wok, add onion, ginger, garlic, Luoding tempeh, star anise, and bay leaves and sauté until fragrant. Then add June fragrant bean paste, tomato sauce, oyster sauce, and stir fry to get the aroma. Boil the Huadiao wine, add rock sugar and appropriate amount of water to boil. Add the fragrant oxtail and tomatoes, cover and simmer (simmer) for about 2 hours. After the oxtail reaches the level of softness and bone removal, the soup can be thickened.
Tips:
Note:
June fragrant bean paste and tempeh are salty, so the flavor is enough after the soup thickens. If the taste is heavy, season with salt at the end.
The amount of water used to stew the oxtail should not be too little, at least one knuckle of the oxtail should not be past.
Oxtail itself is rich in fat, and the butter will melt into the soup after simmering. Remove the excess fat before harvesting the juice to ensure that the finished product is not too greasy.
