Gu Yurunshui Slightly Cold Stomach Warm-red Braised Beef Tongue Tail

Name: Gu Yurunshui Slightly Cold Stomach Warm-red Braised Beef Tongue Tail
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Oxtail; 500g Beef tongue; 80g ketchup; 15 pieces about 10g crystal sugar; 20g Scallions; 20g Sliced ginger; 20 pieces about 8g pepper; 2 pieces about 5g Cinnamon; 2 pieces about 3g star anise; 2 sticks about 4g chili; 1 teaspoon about 5g salt; 4 tablespoons about 35g Cooking Wine; 2 tablespoons about 15g Soy sauce; 1 tablespoon about 8g Haitian Zhuhou Sauce; 1 tablespoon about 8g Haitian Seafood Sauce

by Dark day

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Anyone who comes to Tianjin Wei should know the Hui restaurant "Hongqishun". This store is also considered the number one in the heart of the authentic Weizuizi. One of the must-order dishes here is braised beef tongue tail. Today, Gu Yu, Tian Gong also started to rain like a scene. It has just been warm for a few days. After a light rain, the warm wind immediately hid, and it was suitable for this dish.

My method is not authentic, it is still very delicious based on home materials. Old and young men remember to pass by and hold a personal field! Let's start practicing. "

Gu Yurunshui Slightly Cold Stomach Warm-red Braised Beef Tongue Tail

1. Cut the oxtail into sections, then add scallions, ginger slices, and 1 tablespoon of cooking wine in a pot of cold water. After the fire is boiled, skim off the foam, remove the beef bones, rinse with warm water, and drain the water for later use.

Gu Yurunshui Slightly Cold Stomach Warm-red Braised Beef Tongue Tail recipe

2. Also prepare green onion, sliced ginger, aniseed, cinnamon, pepper, chili, and a piece of peeled beef tongue (for the preparation of beef tongue, please refer to the previous black pepper beef tongue).

3. Tomato sauce is 80g. I use tomato paste leftover from western food, but I can’t use tomato sauce.

4. There is only less than a pot of salad oil in the bottom of the pot, and it is heated to 40% hot and slightly smoked.

5. Add tomato paste and stir fry over low heat to get the red oil.

6. Add scallions, sliced ginger, and fry for a fragrant flavor.

7. Add the oxtail piece and tongue piece. Don't cut the ox tongue too small, otherwise it will be very small after pressing.

8. Pour 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of Haitian Zhuhou sauce, 1 tablespoon of Haitian seafood sauce, 15 rock sugar, stir-fry evenly, add the aniseed , Cinnamon, pepper and continue to stir fry.

9. Pour all the fried ingredients into the pressure cooker, add hot water, the amount of water is about 2/3 of all the ingredients. After boiling, remove the floating film and add salt and sugar according to your taste.

10. After the valve is added, the fire is boiled, and after blowing air, turn to medium and low fire and press for 40 minutes. There is no pressure cooker. After the high heat is boiled, turn to low heat for 1 hour and 30 minutes. Then the fire can collect the thick soup.