Oxtail Soup with French Garlic Sauce
1.
Cut everything that needs to be cut in the main ingredients, such as halved bulb fennel, carrots, and onions.
2.
Put butter, salt and black pepper in the soup pot and boil it. Then put all the main ingredients into the soup pot and stir fry until the surface of the oxtail is cooked and the fennel flavor overflows.
3.
Then add water to 2/3 pot depth, add a bottle of tomato sauce, add sugar, add tempura juice concentrate, add a little salt, and mix well. Taste the taste, it is moderately sweet and sour, and it feels slightly weaker, because the juice needs to be collected later.
4.
Simmer in a lidded pan until the oxtail is soft and chewy. Don't overdo it and let the oxtail become rotten. Taste the taste at this time, it should be a strong sweet and sour taste, with a little bit of black pepper spicy, accompanied by a strong fennel fragrance. It is better if the soup is slightly thick. Can be out of the pot.
5.
After the final serving, drizzle a little cream and sprinkle some basil or mint leaves. Then slice the garlic bag and put it in the soup. Note: It is better to use the hard and crispy garlic bag. Do not use soft bread, otherwise it will taste like a soaked paper towel.
