Casserole Oxtail Stewed Radish
1.
Wash the oxtail, soak it in water for half an hour, and soak it in bleeding water.
2.
After cleaning again, put cold water into the pot and boil on high heat to remove the blood foam.
3.
After removing the blood foam, remove the oxtail and rinse the oxtail with hot water for later use.
4.
Cut the onion, ginger, and garlic into sections for later use.
5.
Pour an appropriate amount of edible oil into the pot, add the onion, ginger, garlic, pepper and star anise to fragrant.
6.
Pour the oxtail into the pot, add oyster sauce, soy sauce, and cooking wine, and stir fry.
7.
Pour about 2 scoops of beer (small half a bottle). Firstly, the beer can help the oxtail soften, and secondly, it will make the soup delicious and remove the fishy meat.
8.
After stirring evenly, pour the oxtail into the casserole.
9.
Pour hot water into the casserole, spread over the oxtail, and boil on high heat.
10.
After boiling, change to low heat and simmer slowly, and simmer for about 1.5-2 hours.
11.
Cut the white radish and tomatoes into hob pieces, add to the stewed oxtail, continue to simmer, medium heat for 30 minutes until the radish is soft and rotten.
12.
Add a little salt and monosodium glutamate to season the radish after it is soft.
13.
Sprinkle a little cilantro to increase the fragrance, and it is out of the pot.
Tips:
If you don’t have a casserole at home, you can also use a wok to cook slowly. Oxtail can also be replaced with sirloin, which is equally delicious.
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